There’s nothing quite like the irresistible aroma of freshly fried dough drifting from a kitchen or food stall in Italy. Whether you call them Zeppole, Frittelle, or just Italian doughnuts, these Italian fried dough balls are golden, fluffy, and dusted in sweet powdered sugar—making them a delicious treat that’s perfect for any occasion.
These traditional fried dough treats are often served during Italian holidays, festivals, or Sunday dinners—but they’re so easy and satisfying that you’ll want to make them year-round.
Table of Contents
What Are Italian Fried Dough Balls?
Italian fried dough balls go by a few names depending on the region:
- Zeppole (plural of zeppola) are most commonly associated with Southern Italy
- Frittelle are more common in Northern regions like Veneto, especially during Carnival
- Sometimes even called “Italian doughnuts” or “fried pastries”
Though variations exist, they all share a few delicious traits—light texture, slightly crisp outside, and a sweet, airy inside.
Some versions are plain, others filled with ricotta, raisins, or custard, and some are even savory with cheese or herbs.
Ingredients You’ll Need
This version is simple, sweet, and fluffy—perfect for beginners.
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tbsp sugar
- ¾ cup whole milk
- 1 tsp vanilla extract
- 1 egg
- 1 tbsp butter (melted)
- Vegetable oil for frying
- Powdered sugar for dusting
Optional add-ins: ricotta, lemon zest, chopped chocolate, or raisins.
How to Make Italian Fried Dough Balls
Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Baking powder
- Salt
- Sugar
Make sure everything is evenly combined.
Add the Wet Ingredients
In a separate bowl, beat the egg, then add:
- Milk
- Melted butter
- Vanilla extract
Stir the wet mixture into the dry ingredients until a thick, slightly sticky batter forms. Don’t overmix—it’s okay if it looks a little lumpy.
Optional: If you want a richer texture, fold in ¼ cup ricotta cheese at this stage.
Heat the Oil
Pour vegetable oil into a deep pot or heavy-bottomed pan—about 2 inches deep. Heat to 350°F (175°C).
Tip: Use a thermometer to ensure consistent frying temperature. Too hot, and the outside burns. Too cool, and they get greasy.
Fry the Dough Balls
Using a tablespoon or small scoop, carefully drop spoonfuls of batter into the hot oil.
- Fry in batches—don’t overcrowd the pot
- Cook for 2–3 minutes per side, flipping occasionally, until golden brown
- Remove with a slotted spoon and drain on a paper towel-lined plate
Add the Finishing Touch
While still warm, dust generously with powdered sugar.
Want to go fancy? Roll them in cinnamon sugar or drizzle with honey.
Serving Suggestions
These little golden puffs are best served warm and fresh. Here are a few delicious ways to enjoy them:
- Paired with espresso or cappuccino
- Served with Nutella or chocolate dipping sauce
- Stuffed with pastry cream or ricotta
- Drizzled with honey and sprinkled with chopped nuts
Perfect for:
- Holiday gatherings
- Sunday brunch
- Kids’ parties
- Dessert boards
Variations Across Italy
| Region | Name | Typical Additions |
| Naples (Campania) | Zeppole | Ricotta, lemon zest, sugar |
| Veneto | Frittelle | Raisins, pine nuts, grappa |
| Sicily | Sfinci | Ricotta, orange zest, powdered sugar |
| Calabria | Crispelle | Anchovies or cheese (savory) |
As you can see, Italians love to make these their own, both sweet and savory.
Tips for the Perfect Zeppole
- Use a thermometer for oil temp—350°F is ideal
- Fry in small batches for even cooking
- Drain well to avoid soggy dough balls
- Dust with powdered sugar right after frying for best adherence
- Want lighter texture? Let batter rest 10–15 mins before frying
How to Store Leftovers
While best eaten fresh, you can store leftovers:
- Room temp: In an airtight container for 1 day, then reheat in the oven to crisp
- Freezer: Freeze unfried dough for up to 2 weeks—thaw and fry fresh
Avoid microwaving, as they’ll turn soft and rubbery.
FAQs About Italian Fried Dough Balls
Are Zeppole the same as doughnuts?
They’re similar but lighter and crispier, usually without a hole and often dusted with sugar instead of glazed.
Can I make them without eggs?
Yes! Substitute with ¼ cup unsweetened applesauce or a flaxseed egg.
What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower are best due to their high smoke point.
Can I make them savory?
Absolutely! Remove the sugar and vanilla, and add cheese, herbs, or even anchovies.
What do I serve with Zeppole?
Try chocolate sauce, fruit preserves, honey, or just keep it classic with powdered sugar.
Italian fried dough balls—whether you call them Zeppole, Frittelle, or Sfinci—are a celebration in every bite. Crispy, fluffy, and coated in powdered sugar, they bring warmth and tradition straight to your kitchen.
Simple ingredients, quick prep, and a mouthwatering payoff. Go ahead and try this recipe—you’ll be hooked after the first bite.
