zeppole 26

Over the weekend we stumbled upon a quaint little Italian deli market on the backside of a run down strip mall, complete with sampling of their veggies and cheese and meat.  They had their prep room open to the patrons and you could see the cheese soaking and the prosciutto being cured.  I had some Sicilian blood orange juice with club soda and sampled some home made arccini…oh it was heavenly.  While there we had some zeppole, which took me back and the once we got home the girls wanted to make some ourselves.

In Sicily, there are a lot of hand foods or street foods, and this bread is one of them.  The recipe is much like a cream puff dough recipe, excepting that it is fried, not baked.  Sometimes they are filled with creams, though typically they are not.  This is a traditional pastry for Father’s Day or St. Giuseppe’s Day in Italy which is in honour of Saint Giuseppe preventing famine.

Usually to coat the cooked zeppoli, you would use a paper bag and put in 1 cup of powdered sugar or 1/2 cup sugar and 2 Tablespoons cinnamon and then throw cooked zeppoli in the bag, shake and serve.  I did this on the fly and had no paper bags, so we coated the bread in a mixing bowl instead.


1 cup flour

4 eggs

1 stick butter

1 cup water

1 Tablespoon salt


  • In a heavy sauce pan, over medium heat, bring water, butter and salt to boil.
  • Stir frequently.
  • Once boiling, remove from heat and beat in flour.
  • Stir flour until it forms a ball, it will start to pull away from the sides of the pan and stick to itself.
  • Add in eggs, one at a time, stirring thoroughly.
  • Transfer dough into a mixing bowl.
  • In a  heavy pot, pour olive oil to two inches depth.
  • Heat until it begins to pop.
  • Use a melon baller, ice cream scoop or tablespoon and drop dough by spoonfuls into the oil.
  • Fry until a deep golden brown.
  • Immediately remove from oil and toss in cinnamon and sugar or powdered sugar.
  • Serve warm.

zeppole 4zeppole 9zeppole 13zeppole 18

zeppole 20zeppole 7

zeppole 23zeppole 21


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