Seaside Boardwalk Zeppole
Small, deep-fried pillows of dough tossed in powdered sugar, sold hot in paper bags at Jersey Shore boardwalk stands.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Deep pot or fryer
- •Slotted spoon
- •Paper bag or bowl for sugar
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 14
- carbs
- 30
- protein
- 4
- calories
- 260
Instructions
- 1
Stir the yeast and sugar into the warm water. Let it sit until foamy, about 5-10 minutes.
- 2
Whisk in the flour and salt until you get a thick, sticky dough.
- 3
Cover the dough and let it rise in a warm spot for about 1 hour until doubled.
- 4
Heat about 2 inches of oil in a deep pot to 350-360°F.
- 5
Drop rounded spoonfuls of dough into the hot oil. Fry in small batches.
- 6
Fry for 2-3 minutes, turning occasionally, until deep golden brown and cooked through.
- 7
Transfer the fried dough to paper towels and drain briefly.
- 8
Toss the warm zeppole (Italian fried dough) in a bag or bowl of powdered sugar and serve immediately.
Chef's tips
Keep the oil steady at 350-360°F so the dough cooks through without burning. Drop the dough with spoons instead of shaping by hand for classic bumpy boardwalk puffs.
Storage
Best eaten fresh within an hour of frying.
Reheating
Not recommended; texture suffers once cooled.
Common mistakes to avoid
- •Crowding the pot with too much dough at once, which drops the oil temperature
- •Sugaring the dough before draining excess oil, which makes the sugar clump
Serving suggestions
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