• Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protien
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bethany's Jerseygirl Zeppoles
    Lost? Site Map
    • Font Size:
    • A
    • A
    • A

    Bethany's Jerseygirl Zeppoles

    Rate it! | Read 9 Reviews

    Bethany's Jerseygirl Zeppoles. Photo by Baby Kato Bethany's Jerseygirl Zeppoles. Photo by Kiss*My*Tiara

    2 Photos

    Bethany's Jerseygirl Zeppoles

    Add Your Photos
    Add This Recipe To:

    Ingredients:

    Servings:

    large batch

    Directions:

    Prep Time: 30 mins

    Total Time: 1 hr

    1. 1 Mix the flour and salt in a large mixing bowl with a wooden spoon.
    2. 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. 3 When the yeast mixture forms some bubbles, add the mixture to the flour/salt, then add the three eggs.
    4. 4 Mix the batter, then set the bowl on top of your refrigerator (or other warm place), cover with damp dish towel.
    5. 5 After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.
    6. 6 In a saucepan, heat the oil to medium heat.
    7. 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. 8 Remove when golden brown and place on paper bags to absorb the oil.
    9. 9 Place warm Zeppoles in a paper bag with powdered sugar and SHAKE.
    10. 10 You want them well covered with the powdered sugar.
    11. 11 These are messy.
    12. 12 If yours are not messy, you need more sugar on them.
    1. ? Have a question about this recipe? Ask the community.

    Spot an error? Submit a correction.

    Print This Recipe

    Ratings & Reviews:

    • on July 28, 2009

      These are awesome -- light and fluffy. My daughter and I had zeppoles at Olive Garden. They do not compare to these. I rolled them in con. sugar and then dipped them in raspberry sauce -- YUM!! The batter is very loose. I wasn't sure what to expect when I made them because I had never made them before. I am so glad I tried this recipe. I'll be making these again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on September 01, 2008

      Thank you Kiss--My--Tiara! Great recipe! Haven't had a zeppole since we left NY 12 years ago! These are definately as good as the NY pizzaria's! The second time I made this recipe, I doubled the second rise time and made the zeppoles smaller. What a treat!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on August 28, 2007

      I love this recipe!!! It reminds me of home on the Jersey shore...if you didn't do anything all summer you ahd to go to the board walk in my home town and hit the zeppoles stand and get a bag...I first made these when I was living down in Florida and every summer I wanted Zeppoles but had no place to get them at...finding this recipe was all i needed to remind me of home..now i can't stop making them.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on February 22, 2007

      These are wonderful, my mother who is Italian, makes them every year at Christmas time. She adds a little vanilla and Anise flavoring to the dough (delish). Thanks for posting this great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on February 21, 2007

      I'd never tried zeppoles or seen them made before. These zeppoles were delicious. What a great little treat, they were light and fluffy, quick and very easy to make and they puffed up crispy and golden in about 3 minutes. The icing sugar added the perfect amount of sweetness. I will certainly be making these again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on July 20, 2005

      Love these!!!They tasted like the ones that are served in carnivals and street feast in NYC Thank You!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on August 27, 2004

      While these were not bad, they were not quite what I expected. Maybe I did something wrong (though I followed the instruction exactly), but they were not as light and fluffy (or sweet) as described. They were rather easy to make, though.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on August 08, 2004

      These were just delicious! It reminded me of a pastry that I had when I was in Italy...light and puffy and oh so good. Watch carefully, as these brown very fast...thank you Kiss~My~Tiara for such a yummy treat! my family enjoyed these very much, I will make them again soon...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on May 19, 2004

      This was my first experience with zeppoles, and I was so impressed with how easy they are to make! My husband and kids went crazy over these! I didn't have instant yeast, so I used regular, and the rise time was about 40 minutes total. Puffy, golden, sweet puffs.....perfect Saturday morning food. Thanks so much for the recipe, B! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    About This Recipe

    Bethany's Jerseygirl Zeppoles

    on May 05, 2004
    ID #90782

    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."

    Contact This Chef Favorite This Chef

    Photos

    Nutrition Facts

    Bethany's Jerseygirl Zeppoles

    Serving Size: 1 (2185 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 13174.7
     
    Calories from Fat 11943
    90%
    Total Fat 1327.0 g
    2041%
    Saturated Fat 174.6 g
    873%
    Monounsaturated Fat 366.9 g
    1834%
    Polyunsaturated Fat 718.7 g
    3593%
    Trans Fat 3.7 g
    0%
    Cholesterol 634.5 mg
    26%
    Sodium 2552.2 mg
    106%
    Potassium 782.7 mg
    22%
    Magnesium 111.7 mg
    4%
    Total Carbohydrate 290.7 g
    96%
    Dietary Fiber 12.0 g
    48%
    Protein 61.0%
    122%
    Detailed Nutrition Values About Nutrition Info

    Summer Grilling Headquarters

    Our one-stop shop has all our favorite grilled recipes -- with so many winners, your BBQ will sizzle all summer long. Fire it up »

    Advertisement