Homemade Italian Zeppoles

These Homemade Italian Zeppoles are little, round, fried dough balls topped with cinnamon and sugar or powdered sugar. There’s nothing better than fresh homemade zeppoles to celebrate any occasion!

Every year, my mom would make these zeppoles for my grandmother and her sisters to celebrate St. Joseph’s Day. St. Joseph’s Day is March 19th. These little round fried dough balls melt in your mouth and are so delicious! Reminiscent of carnivals or the New York State Fair (I love the New York State Fair), these Italian Zeppoles will bring those memories flooding back!

What are zeppoles made from?

The zeppole traditionally consists of ricotta, eggs, sugar, vanilla, lemon zest, flour, baking soda and salt. The dough balls are then fried until they are golden brown. The result? A deliciously crisp outside but tender inside that melts in your mouth!

Why eat zeppoles on St. Joseph’s Day?

In the beginning of the 1590s, Italy was struck by a severe drought that damaged their crops. Unfortunately, this lead to severe and unprecedented famine across Italy. St. Joseph, the Virgin Mary’s husband and the legal father of Jesus, was the patron saint of the Italians. During this time of starvation, the Italians prayed to St. Joseph and God to end this drought. Upon their survival, as promised, they honored St. Joseph with a feast. In addition, it became practice to share these feasts with those most in need. Today, many families and parishes have continued honoring St. Joseph with large feasts that bring their communities together.

Aside from zeppoles, which became the traditional food eaten at these feasts, Italians also celebrate with dishes that contain figs, fava beans and pasta with sardines.

Are you ready to make a batch of these tasty treats? Then let’s get started…

Homemade Italian Zeppoles-Ingredients

Ricotta, flour, sugar, salt, pure vanilla extract, lemon zest, baking powder, eggs.

Instructions

In a small dutch oven heat oil to 375 degrees.

Using a hand mixer with a paddle attachment or a hand mixer, beat the ricotta and sugar until combined.

Drop in eggs one at a time, beating well after each addition.

Pour in vanilla extract.

Add lemon zest and beat until combined.

Add flour, baking powder and salt and beat.

Using a tablespoon, carefully drop dough into the hot oil, frying in batches. Tip: if the dough gets stuck, dip the spoon in a glass of cold water before gathering up the dough.

The zeppole should flip over on its own. If not, turn the zeppole over once or twice, cooking until it is golden brown and puffed up. About 2-3 minutes on each side.

Once done, remove the zeppole with a slotted spoon and place on paper towels to drain excess oil. Roll in cinnamon-sugar topping.

Serve and enjoy! Delizioso!

For other delicious Italian treats try my Cannoli Cupcakes, Quick Cannoli Dip, Cannoli Tart, Irresistibly Delicious Italian Cream Cake, Homemade Italian Pizzelles with Anise, or Homemade Italian Chocolate Pizzelles.