Light airy Italian fried dough (Printer Version)

Golden fried dough balls with a crisp outside and soft inside, finished with powdered sugar dusting.

# 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

# How to Prepare:

01 - In a large bowl, whisk together the flour, baking powder, sugar, and salt.
02 - In a separate bowl, beat the eggs, then add the milk, vanilla extract, and melted butter; mix thoroughly.
03 - Gradually incorporate the wet ingredients into the dry mixture, stirring until a thick, sticky batter forms.
04 - Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
05 - Using two spoons, carefully drop heaping tablespoons of batter into the hot oil; fry in batches to avoid overcrowding.
06 - Fry each batch for 3-4 minutes, turning occasionally, until the zeppole are puffed and golden brown.
07 - Remove the zeppole with a slotted spoon and drain on paper towels.
08 - While warm, generously dust the zeppole with powdered sugar and serve immediately.

# Expert Suggestions:

01 -
  • They come together in under 40 minutes start to finish, so you can surprise someone with homemade fried dough before they even know what's happening.
  • The batter is forgiving enough that even if you've never deep fried anything, you'll nail it on the first try.
  • That warm-sugar-dusted-in-your-hands moment is its own kind of comfort food therapy.
02 -
  • Oil temperature is not a suggestion—it's the difference between pillowy perfection and sad, dense fritters, so invest in a thermometer and keep checking it.
  • Don't crowd the pot; frying them in small batches means they puff properly instead of steaming each other into disappointment.
03 -
  • Keep a small damp cloth nearby while frying—if you get batter splatter on your hands, it wipes off so much easier than once it dries.
  • Make the batter right before you fry and use it all at once; it's not a keeper and tastes best fresh.
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