20 Delicious Zeppole Recipes Sweet and Savory

Dive into the delightful world of zeppole, where sweet meets savory in the most irresistible ways! Whether you’re craving a quick treat or planning a festive gathering, our roundup of 20 Delicious Zeppole Recipes has something for every taste. From classic sugar-dusted bites to innovative twists, these Italian doughnuts are sure to spark joy in your kitchen. Ready to explore? Let’s get cooking!

Classic Italian Zeppole

These Classic Italian Zeppole are light, airy, and dusted with powdered sugar, making them the perfect sweet treat for any occasion.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 quart vegetable oil for frying
• 1/2 cup powdered sugar for dusting

Instructions

1. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, and 1/4 teaspoon salt. Bring to a boil over medium heat.
2. Add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for 5 minutes. Add 4 large eggs one at a time, beating well after each addition until the dough is smooth.
4. Heat 1 quart vegetable oil in a deep fryer or large saucepan to 375°F. Drop tablespoon-sized pieces of dough into the hot oil, frying in batches to avoid overcrowding.
5. Fry for about 3-4 minutes, turning occasionally, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
6. While still warm, dust the zeppole generously with 1/2 cup powdered sugar.

The magic of these zeppole lies in their crispy exterior giving way to a soft, egg-rich interior, a texture contrast that’s irresistibly delightful.

Tip: For an extra flavor boost, add a teaspoon of vanilla extract or a pinch of cinnamon to the dough before frying.

Chocolate Drizzled Zeppole

These Chocolate Drizzled Zeppole are a delightful twist on the classic Italian dessert, perfect for satisfying your sweet tooth with minimal fuss.

Ingredients

• 1 cup water
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup semisweet chocolate chips
• 1 tbsp coconut oil
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup water, 2 tbsp granulated sugar, 1/2 tsp salt, and 4 tbsp unsalted butter. Bring to a boil over medium heat.
3. Remove from heat and quickly stir in 1 cup all-purpose flour until the mixture forms a ball.
4. Let cool for 5 minutes, then beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 25 minutes until golden and puffed. Transfer to a wire rack to cool.
7. In a microwave-safe bowl, melt 1/2 cup semisweet chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth.
8. Drizzle the chocolate over the cooled zeppole and dust with powdered sugar before serving.

The magic of these zeppole lies in their light, airy interior contrasted with the rich chocolate drizzle—a simple yet sophisticated treat.

Tip: For an extra crunch, sprinkle chopped nuts over the chocolate before it sets.

Lemon Glazed Zeppole

These Lemon Glazed Zeppole are a delightful twist on the classic Italian doughnut, offering a zesty lemon flavor that’s perfectly balanced with a sweet glaze.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 tbsp lemon zest
• Vegetable oil, for frying
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. In a medium saucepan, combine water, unsalted butter, 1 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat.
2. Reduce heat to low and add all-purpose flour, stirring vigorously until the mixture forms a ball. Remove from heat and let cool for 5 minutes.
3. Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 tbsp lemon zest.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop dough by rounded tablespoons into the hot oil, frying in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
5. Whisk together powdered sugar and 2 tbsp fresh lemon juice until smooth. Drizzle over warm zeppole.

The lemon zest in the dough adds a bright, aromatic flavor that pairs beautifully with the tangy glaze, making these zeppole irresistibly light and fluffy.

Tip: For an extra lemony kick, add a teaspoon of lemon zest to the glaze.

Ricotta Zeppole with Honey

These Ricotta Zeppole with Honey are little clouds of joy, perfectly crispy on the outside and delightfully fluffy inside, drizzled with golden honey for that sweet finish.

Ingredients

• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• Vegetable oil, for frying
• 1/4 cup honey, for drizzling

Instructions

1. In a large bowl, whisk together 1 cup ricotta cheese and 2 large eggs until smooth.
2. Add 1/4 cup granulated sugar, 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt to the bowl. Stir until just combined; avoid overmixing.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Using a small scoop or spoon, drop batter by the tablespoonful into the hot oil, frying in batches to avoid crowding.
4. Fry for 2-3 minutes, turning occasionally, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
5. Drizzle the warm zeppole with 1/4 cup honey before serving.

The magic of these zeppole lies in the ricotta, which keeps them incredibly moist while achieving that dreamy crisp exterior. Perfect for when you want a sweet treat that feels a little special.

Tip: For an extra touch, sprinkle with powdered sugar or cinnamon right after drizzling with honey.

Vanilla Bean Zeppole

These Vanilla Bean Zeppole are little clouds of joy, perfectly crisp on the outside and tender on the inside, infused with the rich aroma of real vanilla bean.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 vanilla bean, split and seeds scraped
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a boil over medium heat.
2. Reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
3. Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth. Stir in vanilla bean seeds.
4. Heat 2 inches of vegetable oil in a deep pot to 375°F. Drop tablespoon-sized dough balls into the oil, frying in batches to avoid crowding. Fry until golden brown, about 4 minutes, turning once.
5. Remove with a slotted spoon and drain on paper towels. Dust generously with powdered sugar while still warm.

The magic of these zeppole lies in the vanilla bean’s flecks, offering a gourmet touch to this classic Italian treat.

Tip: For an extra vanilla punch, serve with a side of vanilla bean whipped cream.

Cinnamon Sugar Zeppole

There’s nothing quite like the warm, sweet aroma of cinnamon sugar zeppole frying up in your kitchen—these Italian doughnuts are a bite-sized piece of heaven.

Ingredients

• 1 cup water
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 1 cup all-purpose flour
• 3 large eggs
• 1/2 tsp vanilla extract
• Vegetable oil, for frying
• 1/2 cup granulated sugar, for coating
• 1 tbsp ground cinnamon, for coating

Instructions

1. In a medium saucepan, combine 1 cup water, 2 tbsp granulated sugar, 1/2 tsp salt, and 2 tbsp unsalted butter. Bring to a boil over medium heat.
2. Remove from heat and add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball.
3. Let the dough cool slightly, then beat in 3 large eggs one at a time, followed by 1/2 tsp vanilla extract, until the dough is smooth and shiny.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Using a small spoon or piping bag, drop teaspoon-sized balls of dough into the hot oil, frying in batches until golden brown, about 2-3 minutes per batch.
5. Remove zeppole with a slotted spoon and drain on paper towels. While still warm, roll in a mixture of 1/2 cup granulated sugar and 1 tbsp ground cinnamon.

The magic of these zeppole lies in their light, airy interior contrasted with the crispy, sugary exterior—a perfect balance that’ll have everyone reaching for more.

Tip: For an extra indulgent twist, serve with a side of chocolate sauce for dipping.

Pumpkin Spice Zeppole

These Pumpkin Spice Zeppole are a delightful twist on the classic Italian doughnut, infused with warm autumn flavors that’ll make your kitchen smell like a cozy café.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup canned pumpkin puree
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• Vegetable oil, for frying
• 1/4 cup powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 1/2 cup canned pumpkin puree, 1/4 cup granulated sugar, 1 large egg, and 1/2 cup whole milk until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring just until the batter comes together.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized balls of batter into the hot oil, frying in batches to avoid crowding.
5. Fry for 2-3 minutes, turning once, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
6. While still warm, dust the zeppole with 1/4 cup powdered sugar.

The magic of these zeppole lies in their light, airy texture contrasted with the rich, spiced pumpkin flavor—perfect for impressing guests at your next brunch.

Tip: For an extra indulgent treat, serve with a side of caramel sauce for dipping.

Apple Cider Zeppole

These Apple Cider Zeppole are a delightful twist on the classic Italian doughnut, infused with the warm, spiced flavors of fall.

Ingredients

• 1 cup apple cider
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 large eggs
• 1/2 tsp vanilla extract
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting
• 1 tsp ground cinnamon, for dusting

Instructions

1. In a medium saucepan, combine apple cider, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, then remove from heat.
2. Add flour all at once, stirring vigorously until the mixture forms a ball. Return to low heat and cook for 2 minutes, stirring constantly.
3. Transfer the dough to a mixing bowl. Using an electric mixer, beat in eggs one at a time, then mix in vanilla extract until smooth.
4. Heat 2 inches of vegetable oil in a deep pot to 375°F. Drop tablespoon-sized balls of dough into the oil, frying in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
5. Combine powdered sugar and cinnamon in a small bowl. Dust the warm zeppole generously with the mixture before serving.

The magic of these zeppole lies in their light, airy interior contrasted with a crisp, cinnamon-sugar crust—perfect for savoring with a cup of hot cider.

Tip: For an extra apple punch, reduce the apple cider by half before using to intensify the flavor.

Maple Bacon Zeppole

Imagine biting into a fluffy, golden zeppole, its sweet maple glaze perfectly balanced by the salty crunch of bacon. This Maple Bacon Zeppole recipe brings a delightful twist to the classic Italian pastry, making it a must-try for anyone who loves the sweet and savory combo.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 1 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 4 strips bacon, cooked crispy and crumbled
• 1/4 cup pure maple syrup
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1/2 cup whole milk, 1 large egg, 1 tbsp melted unsalted butter, and 1/2 tsp vanilla extract until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Fold in the crumbled bacon.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized balls of batter into the oil, frying in batches for 2-3 minutes until golden brown. Drain on paper towels.
5. Drizzle the warm zeppole with 1/4 cup pure maple syrup before serving.

The magic of this recipe lies in the contrast between the crispy bacon bits and the soft, pillowy zeppole, all brought together by the rich maple syrup. It’s a playful take on breakfast or dessert that’s sure to impress.

Tip: For an extra layer of flavor, try sprinkling a little sea salt over the maple glaze before serving.

Strawberry Filled Zeppole

These Strawberry Filled Zeppole are a delightful twist on the classic Italian dessert, offering a sweet, fruity surprise in every bite.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup strawberry jam
• Powdered sugar, for dusting
• Vegetable oil, for frying

Instructions

1. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat.
2. Reduce heat to low and add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for 5 minutes. Then, beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized balls of dough into the hot oil, frying in batches until golden brown, about 4-5 minutes. Drain on paper towels.
5. Once cooled slightly, use a piping bag to fill each zeppole with 1 cup strawberry jam. Dust generously with powdered sugar before serving.

The contrast between the crispy exterior and the soft, jam-filled center makes these zeppole irresistibly addictive.

Tip: For an extra touch, drizzle melted chocolate over the top before the powdered sugar.

Blueberry Lemon Zeppole

These Blueberry Lemon Zeppole are a delightful twist on the classic Italian doughnut, bursting with fresh blueberries and a zesty lemon glaze that’s impossible to resist.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 1 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 1/2 cup whole milk, 1 large egg, 1 tbsp melted unsalted butter, and 1/2 tsp vanilla extract until smooth. Gradually add to the dry ingredients, stirring until just combined. Fold in 1/2 cup fresh blueberries.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized balls of batter into the oil, frying in batches for 2-3 minutes until golden brown. Drain on paper towels.
4. For the glaze, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp lemon zest until smooth. Drizzle over warm zeppole.

The combination of juicy blueberries and tangy lemon glaze makes these zeppole a standout treat, perfect for brunch or a sweet afternoon snack.

Tip: For an extra burst of lemon flavor, add a little more zest to the batter before frying.

Raspberry Jam Zeppole

These Raspberry Jam Zeppole are a delightful twist on the classic Italian dessert, offering a sweet, jam-filled surprise in every bite. Perfect for a cozy morning or a sweet afternoon treat!

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup raspberry jam
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat.
2. Reduce heat to low and add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
3. Remove from heat and let cool for 5 minutes. Add 4 large eggs one at a time, beating well after each addition until the dough is smooth and shiny.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized portions of dough into the hot oil, frying in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. Once slightly cooled, use a piping bag to inject each zeppole with 1/2 cup raspberry jam. Dust generously with powdered sugar before serving.

The contrast between the crispy exterior and the soft, jam-filled center makes these zeppole irresistibly addictive. They’re a surefire way to impress at any gathering!

Tip: For an extra touch of elegance, serve these zeppole with a side of warm chocolate sauce for dipping.

Nutella Stuffed Zeppole

These Nutella Stuffed Zeppole are little pockets of joy, combining the airy lightness of Italian doughnuts with the rich, creamy surprise of Nutella inside.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup Nutella
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat.
2. Reduce heat to low and add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for 5 minutes. Beat in 4 large eggs, one at a time, until the dough is smooth and shiny.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Using a small cookie scoop or two spoons, drop tablespoon-sized balls of dough into the hot oil. Fry in batches for about 3 minutes, turning once, until golden brown and puffed.
5. Remove zeppole with a slotted spoon and drain on paper towels. While still warm, make a small slit in the side of each zeppole and pipe in 1/2 cup Nutella.
6. Dust with powdered sugar before serving.

The magic of these zeppole lies in the contrast between the crisp exterior and the molten Nutella center, making each bite a delightful surprise.

Tip: For an extra indulgent twist, serve with a side of warm Nutella for dipping.

Almond Flour Zeppole

These Almond Flour Zeppole are a delightful twist on the classic Italian treat, offering a gluten-free option that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup whole milk
• 1 tsp vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 1 cup almond flour, 2 tbsp coconut flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 2 large eggs, then mix in 1/4 cup whole milk and 1 tsp vanilla extract.
3. Combine the wet ingredients with the dry ingredients, stirring until a thick batter forms.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized balls of batter into the hot oil, frying in batches to avoid overcrowding.
5. Fry for 2-3 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
6. While still warm, dust the zeppole generously with powdered sugar.

The almond flour gives these zeppole a wonderfully nutty flavor and a light, airy texture that’s irresistibly delicious. Perfect for a cozy afternoon treat or a special dessert that everyone can enjoy.

Tip: For an extra flavor boost, try adding a pinch of cinnamon or lemon zest to the batter before frying.

Gluten-Free Zeppole

Who says you need gluten to enjoy the light, airy delight of zeppole? These gluten-free versions are just as irresistible, with a crispy exterior and a soft, pillowy center.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup water
• 2 tbsp unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a medium bowl, whisk together 1 cup gluten-free all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In a small saucepan, heat 1/2 cup water and 2 tbsp unsalted butter until the butter melts. Bring to a boil, then remove from heat.
3. Add the flour mixture to the saucepan, stirring until a dough forms. Let cool for 5 minutes.
4. Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract until smooth.
5. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized dough balls into the oil, frying in batches until golden brown, about 3-4 minutes per batch.
6. Remove with a slotted spoon and drain on paper towels. Dust generously with powdered sugar while warm.

The magic of these zeppole lies in their contrast: a crackly sugar-dusted shell giving way to a tender, egg-rich interior. Perfect for those moments when only a warm, sweet bite will do.

Tip: For an extra flavor boost, add a pinch of cinnamon or lemon zest to the dough before frying.

Vegan Zeppole

Who says you can’t enjoy the light, fluffy goodness of zeppole on a vegan diet? These golden, sugar-dusted delights are just as irresistible as the traditional version, and they’re surprisingly simple to whip up.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together the flour, 2 tbsp granulated sugar, baking powder, and salt.
2. In a separate bowl, mix the almond milk, apple cider vinegar, and vanilla extract. Let it sit for 2 minutes to curdle slightly.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat about 2 inches of vegetable oil in a deep pan over medium heat until it reaches 350°F.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes, turning once, until golden brown on all sides.
6. Remove the zeppole with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar.

What sets these vegan zeppole apart is their incredibly light texture, achieved without any eggs or dairy. They’re the perfect proof that plant-based treats can be just as indulgent.

Tip: For an extra flavor twist, add a pinch of cinnamon or lemon zest to the batter before frying.

Savory Garlic Zeppole

These Savory Garlic Zeppole are the perfect bite-sized treat, combining the fluffy texture of traditional Italian zeppole with a punch of garlic flavor that’s irresistible.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 2 tbsp minced garlic
• 1/4 tsp black pepper
• Vegetable oil, for frying

Instructions

1. In a medium saucepan, combine water, unsalted butter, and salt. Bring to a boil over medium heat.
2. Reduce heat to low and add all-purpose flour. Stir vigorously until the mixture forms a ball, about 1 minute.
3. Remove from heat and let cool for 5 minutes. Beat in eggs, one at a time, until fully incorporated.
4. Stir in grated Parmesan cheese, minced garlic, and black pepper until evenly distributed.
5. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized portions of dough into the oil, frying in batches to avoid overcrowding.
6. Fry for 3-4 minutes, turning occasionally, until golden brown and puffed. Drain on paper towels.

The magic of these zeppole lies in their crispy exterior giving way to a soft, garlicky center, making them a standout appetizer or snack.

Tip: Serve warm with a side of marinara sauce for dipping to elevate the flavors even further.

Cheesy Herb Zeppole

These Cheesy Herb Zeppole are the perfect bite-sized treats, combining the comfort of cheese with the freshness of herbs for a snack that’s irresistibly fluffy and flavorful.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• Vegetable oil, for frying

Instructions

1. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, and 1/4 tsp salt. Bring to a boil over medium heat.
2. Reduce heat to low and add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
3. Remove from heat and let cool for 5 minutes. Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in 1/2 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives, and 1/2 tsp garlic powder until well combined.
5. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized portions of the dough into the hot oil, frying in batches to avoid overcrowding. Cook until golden brown, about 3-4 minutes per batch.
6. Remove with a slotted spoon and drain on paper towels. Serve warm.

The magic of these zeppole lies in their light, airy interior contrasted with a crispy exterior, all while bursting with cheesy and herby goodness.

Tip: For an extra flavor kick, serve with a side of marinara sauce or a sprinkle of additional Parmesan cheese.

Spicy Pepperoni Zeppole

Spice up your snack game with these Spicy Pepperoni Zeppole, a delightful twist on the classic Italian fried dough that’s perfect for sharing (or not!).

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced pepperoni
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/2 cup whole milk
• Vegetable oil, for frying
• Marinara sauce, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon red pepper flakes.
2. Stir in 1/2 cup diced pepperoni and 1/2 cup grated Parmesan cheese.
3. In another bowl, beat 2 large eggs with 1/2 cup whole milk, then pour into the dry ingredients, stirring until just combined.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized balls of batter into the oil, frying in batches until golden brown, about 2-3 minutes per side.
5. Drain on paper towels and serve warm with marinara sauce for dipping.

The crispy exterior and spicy, cheesy interior of these zeppole make them irresistible, especially when dipped in tangy marinara sauce.

Tip: For an extra kick, add a pinch more red pepper flakes to the batter or sprinkle some on top after frying.

Sun-Dried Tomato and Basil Zeppole

These Sun-Dried Tomato and Basil Zeppole are a savory twist on the classic Italian doughnut, perfect for impressing guests or treating yourself to something special.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup finely chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying
• 1/4 cup grated Parmesan cheese

Instructions

1. In a medium saucepan, bring the water and butter to a boil over medium heat.
2. Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
3. Remove from heat and let cool slightly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the sun-dried tomatoes, basil, salt, and black pepper until evenly distributed.
5. Heat oil in a deep fryer or large pot to 375°F. Drop tablespoon-sized portions of the dough into the hot oil, frying in batches to avoid overcrowding.
6. Fry for 3-4 minutes, turning occasionally, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
7. Sprinkle hot zeppole with grated Parmesan cheese before serving.

The combination of sun-dried tomatoes and fresh basil gives these zeppole a vibrant, Mediterranean flavor that’s as delightful to eat as it is to make.

Tip: For an extra crispy exterior, ensure your oil is at the right temperature before frying—use a thermometer to check.

Conclusion

We hope this roundup of 20 delicious zeppole recipes—both sweet and savory—inspires your next kitchen adventure! Whether you’re craving a classic Italian treat or something with a unique twist, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!