Zeppole
These fluffy, pillowy zeppole are a delightful treat that bring back memories of family gatherings and joyful celebrations. I love how easy they are to whip ...
Growing up, I remember my family making zeppole during special occasions, and I always looked forward to the sweet, warm bites dusted in powdered sugar.
Now, as a vegan chef, I’ve adapted this classic recipe so everyone can enjoy it, guilt-free!
My secret tip?
Using aquafaba instead of aquafaba gives them that perfect texture while keeping them light and airy.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap the coconut sugar for regular sugar if that's what you have on hand. The aquafaba is a game-changer for texture, but if you don't have any, you can use a flax flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead, though it might change the flavor a bit.
Tips & Notes
- •I like to serve these fresh out of the frying oil, but they’re also delightful at room temperature!
- •Experiment with adding a splash of lemon or orange zest to the batter for a citrus twist.
Recipe Variations
- •Sometimes I’ll add chocolate chips to the batter for an extra treat.
- •You can also roll them in cinnamon sugar instead of powdered sugar for a cozy flavor.
Storage & Freezing
These zeppole are best enjoyed fresh, but if you have leftovers, store them in an airtight container for up to two days. Just know they might lose a bit of their crispiness!
Frequently Asked Questions
Can I bake these instead of frying?
Absolutely! If you want to bake them, just drop spoonfuls onto a parchment-lined baking sheet and bake at 375°F (190°C) for about 15-20 minutes, until they're golden.
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These fluffy, pillowy zeppole are a delightful treat that bring back memories of family gatherings and joyful celebrations. I love how easy they are to whip ...
Ingredients
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, salt, and coconut sugar.
- 2
In a separate bowl, mix the aquafaba, vanilla extract, plant-based almond milk, and melted vegan vegan butter until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- 4
Heat your oil in a deep pot over medium heat until it reaches 350°F (175°C). You can test if it’s ready by dropping a small bit of batter into the oil; it should sizzle immediately.
- 5
Using a spoon or small ice coconut cream scoop, carefully drop small balls of batter into the hot oil, being sure not to overcrowd the pot.
- 6
Fry the zeppole for about 2-3 minutes on each side, or until they’re golden brown and puffed up.
- 7
Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 8
Once they’ve cooled slightly, dust generously with powdered sugar and serve warm!
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