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“This is a recipe that comes from my late Uncle Red. I wanted to post this in honor of him. I saw that there were no recipes for zeppole and I knew he had one. I called my cousin for the recipe and posted it here to share with everyone.”
1hr 35mins
50 zeppole

Ingredients Nutrition


  1. Beat Eggs.
  2. Set aside.
  3. Put yeast in warm water and dissolve according to the package's instructions.
  4. Mix the yeast with the beaten eggs.
  5. Set aside.
  6. Mix together the dry ingredients: flour, baking powder, salt, and sugar.
  7. Combine the egg/yeast mixture with the dry mixture.
  8. Mix well.
  9. Batter should be thicker than pancake batter.
  10. Put batter in a bowl and let it rise for 1 hour.
  11. Place in a warm spot and cover with a towel.
  12. Warm the oil.
  13. To test if the oil is hot enough, drop in a small amount of batter.
  14. If it sizzles the oil is ready.
  15. Take a spoonful of batter (about the size of a golf ball) and carefully drop into the oil.
  16. The zeppole do not have to be perfectly smooth and round.
  17. Be sure not to touch the spoon to the oil, as this will cool the temperature of the oil.
  18. Cook until brown.
  19. It will rise to the top.
  20. When the zeppole rises to the top, turn over to cook the other side of it to cook evenly.
  21. Once it is brown take out and drain on paper towels.
  22. While they are still warm sprinkle with confectioner's sugar.
  23. **Makezeppole's in batches.
  24. Between batches, check the oil temperature to make sure it is still hot enough.
  25. It will cool down as you make the zeppole.
  26. **.

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