How to fry zeppole
Deep-fry zeppole in oil at 375°F (190°C) for about 3–3 1/2 min (turning occasionally; don't crowd), until golden and puffed. Treat the time as a starting point: piece size, batch size and your pot all change it, so watch the color and the oil thermometer rather than the clock.
- Oil temperature
- 375°F (190°C)
- Method
- Deep fry
- Starting time
- 3–3 1/2 minturning occasionally; don't crowd
- Piece size
- about 1 tablespoon dough
- Done when
- golden and puffed
Numbers from Food Network (Giada De Laurentiis): Coffee-Glazed Italian Doughnuts (Zeppole). Celsius values are rounded.
Getting it right
- Use a heavy, deep pot or a countertop fryer and fill it no higher than its safe fill line. The oil rises when food goes in.
- Clip a frying thermometer to the pot and bring the oil to 375°F (190°C). Keep the sensor in the oil, off the base of the pot.
- Portion the dough or batter before the oil is hot so you can work quickly and lower each piece in gently.
- Lower a small batch in, away from you. The temperature will drop; adjust the burner so it climbs back toward the target.
- Lift out with a skimmer onto a rack over a tray, sugar or season while hot, and let the oil recover before the next batch.
Why the temperature matters: oil that is too cool lets the coating soak up fat before it sets, so the outside goes heavy and pale. Oil that is too hot browns the outside before the middle is ready. The thermometer is how you hold the window between the two.