Light Airy Italian Fried Dough (Printable Version)

Golden fried dough balls, airy and soft inside, finished with powdered sugar for a sweet touch.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1 cup whole milk
07 - 2 teaspoons vanilla extract
08 - 2 tablespoons unsalted butter, melted

→ For Frying

09 - 3 cups vegetable oil

→ Finishing

10 - 1 cup powdered sugar, for dusting

# Cooking Steps:

01 - Whisk together the flour, baking powder, sugar, and salt in a large bowl.
02 - Beat the eggs in a separate bowl, then add the milk, vanilla extract, and melted butter, mixing thoroughly.
03 - Gradually incorporate the wet ingredients into the dry ingredients, stirring until a thick, sticky batter forms.
04 - Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F.
05 - Using two spoons, carefully drop heaping tablespoons of batter into the hot oil, frying in batches to avoid overcrowding.
06 - Fry for 3 to 4 minutes per batch, turning occasionally, until the zeppole are golden brown and puffed.
07 - Remove zeppole with a slotted spoon and drain on paper towels.
08 - While still warm, dust generously with powdered sugar and serve immediately.

# Expert Advice:

01 -
  • They come together in under 40 minutes with ingredients you probably have on hand right now.
  • That contrast between golden-crisp outside and tender, airy inside is absolutely addictive.
  • One batch makes enough to share, which means instant kitchen hero status.
02 -
  • Room temperature batter is crucial—if your ingredients came straight from the fridge, let the batter sit for a few minutes before frying so it fries evenly.
  • Oil temperature makes or breaks this recipe; even 10 degrees off changes the entire result, so invest in a cheap thermometer if you don't have one.
03 -
  • Keep your melted butter and milk warm-ish when you combine them so the batter stays consistent and fries evenly without any cool spots.
  • If you make the batter ahead, it'll sit fine for a couple hours in the fridge, but bring it back to room temperature before frying or the exterior will brown before the inside cooks through.
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