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“Watched her make these on Everyday Italian. Looks like they were simple to make, which is good because I bet they would be eaten very quickly !”

Ingredients Nutrition


  1. Cut open vanilla bean lengthwise.
  2. Using back back of a knife, scrape out the vanilla seeds.
  3. Add seeds to 1/2 cup sugar and 2 tsp cinnamon, stirring to combine; set aside.
  4. In a medium saucepan, combine butter, salt, 3 tbsp sugar and water over medium heat.
  5. Bring to a boil.
  6. Take pan off the heat and stir in the flour.
  7. Return pan to heat and stir continuously until mixture forms a ball, about 3-5 minutes.
  8. Transfer flour mixture to a medium bowl.
  9. Using an electric hand mixer on low, add eggs, 1 at a time, blending each well.
  10. Beat until smooth.
  11. If not using dough immediately, cover with plastic wrap and refrigerate.
  12. Meanwhile pour enough oil into a large fry pan to reach a depth of 2 inches.
  13. Heat oil over medium heat until temp reaches 375°F.
  14. Using a small ice cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil, frying in batches.
  15. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes.
  16. Drain on paper towels.
  17. Toss with cinnamon sugar.
  18. Serve immediately.

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