"This is a recipe that comes from my late Uncle Red. I wanted to post this in honor of him. I saw that there were no recipes for zeppole and I knew he had one. I called my cousin for the recipe and posted it here to share with everyone."
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Ready In:
1hr 35mins
50 zeppole




  • Beat Eggs.
  • Set aside.
  • Put yeast in warm water and dissolve according to the package's instructions.
  • Mix the yeast with the beaten eggs.
  • Set aside.
  • Mix together the dry ingredients: flour, baking powder, salt, and sugar.
  • Combine the egg/yeast mixture with the dry mixture.
  • Mix well.
  • Batter should be thicker than pancake batter.
  • Put batter in a bowl and let it rise for 1 hour.
  • Place in a warm spot and cover with a towel.
  • Warm the oil.
  • To test if the oil is hot enough, drop in a small amount of batter.
  • If it sizzles the oil is ready.
  • Take a spoonful of batter (about the size of a golf ball) and carefully drop into the oil.
  • The zeppole do not have to be perfectly smooth and round.
  • Be sure not to touch the spoon to the oil, as this will cool the temperature of the oil.
  • Cook until brown.
  • It will rise to the top.
  • When the zeppole rises to the top, turn over to cook the other side of it to cook evenly.
  • Once it is brown take out and drain on paper towels.
  • While they are still warm sprinkle with confectioner's sugar.
  • **Makezeppole's in batches.
  • Between batches, check the oil temperature to make sure it is still hot enough.
  • It will cool down as you make the zeppole.
  • **.

Questions & Replies

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  1. Katina W.
    Was a little dry and could have been a little sweeter but its the only true zeppole recipe online and is the closest taste to a true jersey shore zeppole! Would recommend this recipe!
  2. Chef Patience
    I think these turned out good, but they were dry. It could have been me. This is the first time I have tried them.
  3. Kathy B.
    Was great! We had a feast this past weekend. They were the hit of the party. Thanks. Kathy B.



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