Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Granulated sugar: 1/4 cup (50g)
- Salt: 1/2 teaspoon (2.5g)
- Active dry yeast: 2 teaspoons (6g)
- Warm water (105-115°F): 1 cup (240ml)
- Olive oil: 1/4 cup (60ml), plus more for greasing
- Marinara sauce for dipping (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, salt, and yeast.
- Gradually add the warm water and olive oil while stirring until a dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic.
- Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- Heat the olive oil in a large skillet over medium heat.
- Using a tablespoon, scoop out small portions of dough and form them into balls.
- Drop the dough balls into the hot oil and fry them until golden brown and cooked through, about 2-3 minutes per side.
- Drain the zeppole on paper towels and serve warm with marinara sauce for dipping, if desired.
Nutritional Information:
Per serving (1 zeppola)
- Calories: 200
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Light and fluffy
- Crispy on the outside
- Slightly sweet
- Irresistible when paired with marinara sauce
User Comments:
- "These zeppole were so delicious and easy to make! I loved the crispy exterior and fluffy interior."
- "Perfect appetizer or side dish for any Italian-themed dinner."
- "I can't believe how simple this recipe was. I will definitely be making these again."
Special Precautions and Tips:
- Be sure to use warm water when activating the yeast. Cold or hot water will kill the yeast.
- Don't overwork the dough. Overkneading will make the zeppole tough.
- Fry the zeppole in hot oil to prevent them from becoming greasy.
- Let the zeppole cool slightly before serving to avoid burning your mouth.
