Zeppole (Fried Italian Doughnuts)

Recipe by Vseward Chef-V
READY IN: 25mins




  • Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl.
  • Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
  • In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil.
  • Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
  • Transfer the flour mixture to a medium bowl.
  • Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.
  • If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
  • Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
  • Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches.
  • Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels.
  • Toss with cinnamon-sugar. Arrange on a platter and serve immediately.