Bethany's Jerseygirl Zeppoles

Recipe by spatchcock

This recipe was originally posted by Kiss--My--Tiara, a friend of mine. She's a great cook and a very funny person. I haven't made this recipe, but here's what she had to say about it: "A Zeppole is NOT a fritter, a donut hole or a funnel cake. They are better. This is a typical Italian New Jersey Zeppole recipe. These can always be bought in pizzerias or on the boardwalk."

Top Review by mollie1983

Just left seaside heights, nj yesterday and had a hankering for some MORE zeppoles! I came across your recipe when I read "jersey girl" and thought I'd give it a try. It was very good. The only thing I'd change is, you don't have to 'activate' instant yeast in water before you use it - so you can skip that step with instant yeast. Just throw it in with the flour/salt, mix, add water and watch it rise. Also, use room temperature eggs so your batter will rise easier/faster. I hope that helps. Thanks for your recipe! Philly girl ;)

Ingredients Nutrition


  1. Mix the flour and salt in a large mixing bowl with a wooden spoon.
  2. In another large bowl, empty the yeast package, then slowly add the warm water, mixing with a fork to fully dissolve the yeast.
  3. When the yeast mixture forms some bubbles, add the mixture to the flour/salt, then add the three eggs.
  4. Mix the batter, then set the bowl on top of your refrigerator (or other warm place), cover with damp dish towel.
  5. After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.
  6. In a saucepan, heat the oil to medium heat.
  7. Add the dough by the spoonful (about the size of 2 golf balls) Experiment with the first batch to make sure the oil is not too hot.
  8. Remove when golden brown and place on paper bags to absorb the oil.
  9. Place warm Zeppoles in a paper bag with powdered sugar and SHAKE.
  10. You want them well covered with the powdered sugar.
  11. These are messy.
  12. If yours are not messy, you need more sugar on them.

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