Zeppole – Laura Vitale recipe


Laura Vitale recipe


Zeppole are my favorite traditional Italian pastry. I guess you would call it a pastry but all I know is a hot Zeppola with powdered sugar on top and a coffee…. WOW.

My grandmother used to make these whenever we asked for them. Simple, especially when they are just randomly fixed with no definite shape they are so good. So for those of us not fortunate enough to have learned how to make these join Laura Vitale featured in this video recipe and how to make traditional Zeppole.

Laura Vitale video Recipe below



Some zeppole are filled with ricotta mixed with small pieces of

chocolate, candied fruits and honey. 

For another take on making these wonderful specialties 

Click here for Italian Grandma’ Gina’s recipe



Zeppola traditionally (plural: zeppole)  consist of a deep-fried dough ball of varying size. This doughnut or fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. At our house we like ’em plain. Without any filling…..  OMG they are so delicious.


Zeppole traditional


Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variety are consumed on New Year’s Eve and New Year’s Day. Malta takes a different approach as anchovy zeppoli are traditionally consumed during the Lent fasting period. 



In the region of Frosinone in Southern Lazio the term “Sfinge” refers to a mixture of ricotta, sugar and eggs with the flour, which can then be flavored with vanilla, almond, etc. It is still fried in ball shapes served covered with confectioner’s sugar.


So we hope you enjoy this video featuring Laura Vitale

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