Gluten Free Zepploe (Italian Doughnuts)

I wanted to do something fun today when the kids got home from school. And how fun would it be making Zeppole (zə pōlā) which are a deep-fried pastry somewhat like doughnut holes. And taste just as divine.

Gluten Free Zepploe (Italian Doughnuts)  | Small Town Living in Nevada

The Zepploe came out nicely crisp and light and fluffier than expected. So win, win!

Gluten Free Zepploe (Italian Doughnuts) 

  • 1 cup water
  • 1 stick (½ cup) butter
  • 3 Tablespoons sugar
  • ¼ teaspoon salt
  • 1¾ cup gluten free flour
  • ½ tablespoon xanthan gum
  • 4 eggs
  • oil, for frying
  • powdered sugar or a cinnamon-sugar, to dust the zeppole
  1. IMG_0527In a medium saucepan, combine the water, butter, sugar and salt. Cook until the butter is completely melted.
  2. Place the melted butter mix into the bowl of a standing mixer with flour and xanthan gum. Mix with a paddle attachment, until you don’t see any more steaming rising up from the bowl.
  3. Add the eggs, one at a time, until they are fully incorporated.
  4. Heat up your oil in a deep fryer to 375 degrees Fahrenheit.
  5. Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 3-5 minutes.
  6. Take them out of the oil using a slotted spoon and drain on paper towels.
  7. Toss with cinnamon-sugar or sprinkle with powdered sugar.

Arrange on a platter and serve immediately.

Adapted from: Giada De Laurentiis

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