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Zeppole bring warm memories, simple ingredients, and a crisp bite that’s perfect any time of year. This dessert is a staple in Italian American kitchens and is often made for celebrations. This vegan version keeps the texture light and the flavor rich, without eggs or dairy. Not familiar with Zeppole? Think pillowy-soft dough, fried to perfection, and dusted with powdered sugar.
Table of Contents
History of Zeppole
Zeppole trace back to Southern Italy. The recipe spread widely among Italian immigrants who settled in the United States. Over time, Zeppole became a favorite treat shared at street fairs, carnivals, and family events. The dessert represents comfort and community.
Ingredients Needed to Make Vegan Zeppole:
- Warm non-dairy milk – You activate the yeast and create a soft dough.
- Sugar – Helps activate the yeast and lightly sweetens the dough.
- Active dry yeast – Helps create a fluffy, airy dough.
- Vanilla extract – Adds a subtle vanilla flavor.
- Salt – Balances sweetness and improves dough structure.
- Olive oil or melted vegan butter – Either works in the recipe. We’ve tested it with both, and you can’t go wrong. For vegan butter, we like to use Country Crock plant butter.
- All-purpose flour – Ideal for making light, fluffy zeppole.
- Oil for frying – We like to use a neutral oil with a high smoke point, like avocado, vegetable, or canola oil.
- Powdered sugar – The perfect topping to finish off your freshly fried zeppole.
Equipment List
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Deep pot or Dutch oven
- Candy Thermometer
- Slotted spoon or spider strainer
- Paper towels or a cooling rack
How To Make Zeppole
- Mix warm non-dairy milk, sugar, and yeast. Allow the mixture to rest for 10 minutes until foamy.
- To a large bowl, add oil, salt, and vanilla and mix.
- Add flour gradually, mixing until the dough feels tacky.
- Cover and let the dough rise in a warm place for about 1 hour.
- Heat oil to 350°F.
- Scoop small dough pieces into the hot oil and fry for 3 to 4 minutes, turning as needed to brown the entire dough ball.
- Drain excess oil on a cooling rack or a paper towel-lined plate, then dust with powdered sugar.
Tips for Better Results
- Use bread flour for extra chew.
- Test one Zeppola first to confirm oil temperature.
Frequently Asked Questions
Your yeast may be old, or your liquid may have been too hot or too cold. Aim for warm milk, not hot.
You can, but the texture changes. Fried Zeppole stay crisp and airy.
Yes. Add citrus zest or cinnamon for variation.
Keep them at room temperature for a few hours. They taste best fresh.
Serving Ideas
- Serve with powdered sugar.
- Pair with chocolate sauce or fruit compote.
- Enjoy warm for the best texture.
Now, you can make street fair-quality zeppole without any animal products in the comfort of your own home. They’re perfect for any occasion and make the absolute perfect sweet treat to indulge in.
More Italian-Inspired Desserts to Indulge in
Dessert
Vegan Tiramisu Cheesecake
Dessert
Vegan Cannoli
Dessert
Cannoli Cookies
Dessert
Vegan Vanilla Panna Cotta
Vegan Zeppole
- Total Time: 1 hour 30 minutes
- Yield: 16–20 Zeppole 1x
- Diet: Vegan
Description
Zeppole bring warm memories, simple ingredients, and a crisp bite that’s perfect any time of year. This dessert is a staple in Italian American kitchens and is often made for celebrations. This vegan version keeps the texture light and the flavor rich, without eggs or dairy. Not familiar with Zeppole? Think pillowy-soft dough, fried to perfection, and dusted with powdered sugar.
Ingredients
- 1 ¼ cup warm non-dairy milk (we use soy)
- 2 tablespoons sugar
- 1 1/8 teaspoons active dry yeast
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon salt
- 2 tablespoons olive oil or melted vegan butter
- 2 1/4 cups (270g) all-purpose flour
- Oil, for frying
- Powdered sugar, for dusting
Instructions
- Activate the yeast. In a medium bowl, mix warm non-dairy milk, sugar, and yeast. Let it sit for 10 minutes, until it becomes foamy.
- Add the remaining wet ingredients. Stir in the olive oil or melted vegan butter, vanilla, and salt.
- Add the flour. Mix the flour in gradually until a slightly tacky dough forms.
- Rise. Cover and let rise 1 hour or until doubled in size.
- Fry. Heat oil to 350°F (175°C). Using 2 spoons or a cookie scooper, scoop about 1.5 tbsp-sized pieces into hot oil and fry for 3–4 minutes until golden and puffed. Turn as needed for even color.
- Transfer and dust. Drain the fried dough on a paper towel-lined plate or on a cooling rack. Top the fried zeppole with powdered sugar while warm and enjoy!
Notes
- Baking: Although you can bake the zeppole, the texture changes. Fried Zeppole stay crisp and airy.
- Additional flavor: Feel free to make it your own by adding citrus zest or cinnamon for variation.
- Storage: Keep them at room temperature for a few hours. They taste best fresh.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Deep Fry
- Cuisine: Italian
