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Zeppole Pops

Yields12 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

The Zeppole is Italy's donut. It comes in many varieties, but this one is the simplest and most satisfying. Try sticking them on decorative paper straws for a festive and fun dessert table!

Zeppole Pops

 1 cup warm water
 1 tsp active dry yeast
 1 tbsp sugar
 1 tsp salt
 2 cups unbleached all-purpose flour
 1 tbsp Colavita Extra Virgin Olive Oil
 Colavita Pure Oil or Colavita Canola Oil for frying
 Confectioner's sugar for dusting

In a small bowl, add the yeast, sugar, and water. Let stand until creamy, about two minutes, and stir to dissolve the yeast.


In a large mixing bowl combine the flour, yeast mixture, salt, and Colavita olive oil. Stir with a wooden spoon until a sticky dough forms. Cover with plastic wrap and let rinse in a warm place for 1 - 1 1/2 hours.


In a deep saucepan, pour enough Colavita oil into a deep saucepan or dutch oven so that it is 3 inches deep. Heat the oil to 370˚F (use a frying thermometer).


You can test if the oil is hot enough by dropping a tiny amount of the dough into the oil. If it sizzles and starts to brown, your oil is ready.


Scoop the dough in tablespoon-sized amounts into the hot oil. Do this for about 4 zeppole at a time, don't crowd the pan.


Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.


Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain.


When all the zeppole are fried and drained, sprinkle generously with powdered sugar and serve hot.

Nutrition Facts

Servings 12