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