Bethany's Jerseygirl Zeppoles

"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.""
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Monica W. photo by Monica W.
photo by Baby Kato photo by Baby Kato
Ready In:
1 large batch




  • Mix the flour and salt in a large mixing bowl with a wooden spoon.
  • In another large bowl, empty the yeast package, then slowly add the warm water, mixing with a fork to fully dissolve the yeast.
  • When the yeast mixture forms some bubbles, add the mixture to the flour/salt, then add the three eggs.
  • Mix the batter, then set the bowl on top of your refrigerator (or other warm place), cover with damp dish towel.
  • After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.
  • In a saucepan, heat the oil to medium heat.
  • 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.
  • Remove when golden brown and place on paper bags to absorb the oil.
  • Place warm Zeppoles in a paper bag with powdered sugar and SHAKE.
  • You want them well covered with the powdered sugar.
  • These are messy.
  • If yours are not messy, you need more sugar on them.

Questions & Replies

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  1. These were so easy to make and unbelievably delicious. I also didn't "activate" the yeast as it's instant and not necessary. I just mixed all the ingredients together and they turned out great!
  2. 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 i can't stop making them.
  3. 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.
  4. 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:)
  5. Great recipe! Thanks so much. I made a double batch and got almost 3 large full overflowing plates out of it.
    • Review photo by Monica W.


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