Cut the dough. Using kitchen shears, snip off pieces of the zeppole dough that are about 1 1/2 tablespoons in size. Scrape the dough off with a spoon and into the hot oil. Fry them. Fry the zeppoles for about 2 minutes on each side. Transfer them to a paper towel-lined plate using a slotted spoon when done. Sprinkle the donuts with sugar.
Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil. Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
Zeppoles, or Italian donuts, are a yummy dessert that is not that hard to make. With a little time for the dough to rise to get the perfect airiness that these donuts need, you’ll have a plate full of zeppoles to serve in about 90 minutes.
With a little time for the dough to rise to get the perfect airiness that these donuts need, you’ll have a plate full of zeppoles to serve in about 90 minutes. These donut balls are truly addictive with their honey-sweetened dough and topped with a snowfall of powdered sugar.