Soft, airy Italian donuts made with a light potato dough, flavoured with lemon, vanilla, and limoncello. These classic treats are fried until golden, then generously dusted with icing sugar, a festive dessert for any occasion.
Zeppole (Italian Donuts)
Prep time :
10 minutes
Cook time :
20 minutes
Serves :
6
Total Time :
About 3 hours 30 minutes
Marinating Time
2-3 hours (for dough to rise)
Zeppole (Italian Donuts)
Ingredients
- 500g plain flour
- 6 tbsp sugar (approx. 120g)
- 1 tbsp dry yeast
- Pinch salt
- 4 eggs
- 50g butter, melted
- 50ml milk
- 1 lemon, zested
- Limoncello, to taste
- 1 vanilla bean, seeds scraped
- 3 potatoes (about 400g), peeled and boiled
- Oil, for frying
- Icing sugar, for dusting
Method
Prepare Dough:
- In a large bowl, mix together flour, sugar, yeast, and salt.
- In a separate bowl, whisk the eggs with milk, melted butter, lemon zest, limoncello, and vanilla seeds.
- Mash the boiled potatoes until smooth.
- Combine wet ingredients, mashed potatoes, and dry mix. Mix until a soft dough forms.
Rest & Prove:
- Cover bowl with a tea towel and let the dough rise in a warm spot for 2–3 hours, or until doubled in size.
Fry Zeppole:
- Heat frying oil in a large pan to 170°C.
- Drop tablespoon-sized portions of dough into the hot oil, frying 3–5 minutes until golden and cooked through. Avoid overcrowding the pan; work in batches
Finish & Serve:
- Drain zeppole briefly on a paper towel.
- Dust generously with icing sugar and serve warm.
Chef’s Tip
For the lightest donuts, use a ricer or fine masher for the boiled potatoes. Adjust limoncello to taste for a subtle citrus kick. Serve fresh, while still warm, for best texture.
