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Carnival Zeppole are one of the easiest and quickest Carnival sweets to prepare, a faster version of the famous Neapolitan Carnival Graffe (traditional Naples-style doughnuts).
This Carnival Zeppole recipe we’re sharing allows you to make delicious Zeppole without using fresh yeast, thus reducing the long rising times and enabling you to make them in just a few minutes and enjoy them right away. You can customize your Fried Carnival Zeppole by adding some vanilla extract to the dough or cinnamon powder to the granulated sugar used for coating them.
As with all fried foods, it’s important to fry just a few zeppole at a time to maintain the oil temperature steady. This way, you’ll get perfectly fried, well-risen zeppole that aren’t too greasy.
Ingredients
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Instructions
To prepare Carnival Zeppole (traditional Italian donuts), put the eggs, grated orange zest, and sugar in a bowl and mix well using an electric mixer.
Add butter and Strega liqueur (an Italian herbal liqueur) and continue mixing.
Sift the flour and baking powder, then gradually add them to the egg mixture, alternating with milk.
Work the dough until you obtain a smooth, non-sticky ball.
Divide the dough into small balls of 40-50 grams each, shape them into strips, then join the ends to form the classic donut shape.
Heat the vegetable oil to 170°C (338°F). Fry the Zeppole a few at a time, turning them occasionally until they’re golden brown on all sides.
Drain the Zeppole on paper towels briefly, then immediately roll them in granulated sugar while they’re still hot so the sugar adheres well.
Once all the Zeppole are fried and coated in sugar, they’re ready to be served and enjoyed – a perfect traditional Italian Carnival treat!
