Zeppole Ala Mode Recipe

Prepare dry ingredients

In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk together 3 tablespoons whole milk, 3 tablespoons water, 1 large egg, 2 tablespoons melted unsalted butter (cooled), and 1 teaspoon vanilla extract until smooth.

Make the batter

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or silicone spatula until a slightly sticky, thick batter forms. The dough should hold together but be soft enough to drop from a spoon. If too dry, add up to 1 tablespoon additional milk; if too loose, add up to 1 tablespoon flour.

Heat oil

In a heavy-bottomed saucepan or deep fryer, add about 3 to 4 cups vegetable oil (enough for 2–3 inches depth). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter— it should sizzle and rise steadily without browning immediately.

Fry zeppole

Using two spoons or a small cookie scoop (about 1 tablespoon size), carefully drop rounded portions of batter into the hot oil, frying in batches of 6–8 to avoid crowding. Fry, turning occasionally, until golden brown all over, about 2½–3 minutes per batch. Adjust heat to maintain oil temperature near 350°F.

Drain

Use a slotted spoon to transfer fried zeppole to a baking sheet lined with paper towels to drain and cool slightly for 2 minutes before coating.

While the first batch fries, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a wide shallow bowl or plate, stirring to mix evenly.

Toss each hot zeppola (plural zeppole) in the cinnamon-sugar mixture, turning to coat all sides. Press gently so the coating adheres. Place coated zeppole on a clean rack or parchment-lined sheet while you finish frying remaining batches.

Portioning: For each serving (makes 4 servings total), place one scoop of vanilla bean ice cream in a shallow dessert bowl or small coupe. Alternatively, split two scoops if you prefer more ice cream.

Top 3–4 warm cinnamon-sugar zeppole on and around the ice cream scoop. The contrast of warm fried dough and cold ice cream is key.

Drizzle: Spoon 1 tablespoon caramel sauce over the zeppole and ice cream. If you prefer a fruit option, instead drizzle 1 tablespoon raspberry glaze over half the servings and use caramel on the rest.

Garnish: Add 2 fresh raspberries and 1 mint leaf per serving if using. Serve immediately so the zeppole remain warm and crisp and the ice cream doesn't fully melt.