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Gluten Free Zeppole (Italian Fried Soft Dough)

These Italian fried dough balls are traditionally served at celebrations. We've had them for years at Christmas time, but now I think I'll make them all year round!
Servings 18 -20 Zeppole
Prep Time 35 minutes
Cook Time 6 minutes

Ingredients

  • 1 cup tap warm water
  • 1 ½ teaspoons olive oil
  • 1 ½ teaspoons gluten free yeast gluten free brand
  • 1 tablespoon granulated sugar
  • ½ cup (60 grams) Ryze Brown Rice Flour blend gluten free
  • 1 cup (120 grams) Bob’s Red Mill Millet Flour or Bob’s  Red Mill Sorghum Flour gluten free
  • ½ cup (55 grams) Bob’s Red Mill Tapioca Starch gluten free
  • ¾ teaspoon salt
  • 1 teaspoon vanilla
  • 1 ½ tablespoons honey
  • 2 quarts vegetable oil for frying
  • ½ cup sugar, honey or powdered sugar for coating after fried

Instructions

  • Stir together gently the water, yeast, sugar and olive oil in a small bowl. Let the yeast mixture sit at room temperature for 25 – 30 minutes, until bubbly and yeasty smelling.
  • In a medium bowl, mix the Ryze flour, millet or sorghum flour, tapioca starch and salt together.
  • To the dry ingredients, stir the bubbly yeasty mixture in.  Stir until just combined. Add the vanilla and the honey and stir the mix in. Cover with cellophane and let sit in a warm place for 1-2 hours. The dough can be covered and refrigerated for 3 or 4 hours when it is finished rising.
  • Remove the dough one hour before and let come to room temperature.
  • Prepare a cooling rack with a clean paper bag and several layers of paper towels on top of the bag. Place the cooling rack over a tray or large platter.
  • When ready to fry, in a large saucepan, heat the oil over medium high heat to a temperature of 375 degrees F, using an instant thermometer or candy/frying thermometer. Keep the temperature as close to 375 degrees as you can (but not over 395), adjusting the stove as needed to keep near this temperature.
  • Scoop a spoonful of dough into the hot oil, using a tablespoon and a rubber spatula or another tablespoon, scraping off the dough gently into the hot oil with the spatula or other tablespoon. Fry 4 to 5 at a time. These will fry until golden brown, but approximately 3 minutes each side. Remove with metal tongs from oil once golden brown on all sides.
  • Sprinkle each batch with granulated sugar, rolling in the excess to coat. Or wait until the whole recipe is cooked and plate them and drizzle with a few spoons of warm honey. You can also use powdered sugar if you prefer. Either way, you’ll love these warm donuts. Definitely a reason to celebrate!
Course: Dessert
Cuisine: Italian
Keyword: christmas, seasonal