11⁄2 cups water
1 tbsp. yeast
1 tbsp. honey
1 tsp. vanilla
3 cups flour
1 tbsp. olive oil
2 tsp. sea salt
1 cup confectioners sugar, for dusting
2 qt. canola oil


  1. In an electric mixer, add the ingredients in order. Turn the mixer to low and mix until the dough forms a ball.
  2. On a floured surface, place the dough down and flour the dough. Roll the dough out and cut into small pieces.
  3. Place the Copper Chef on high heat and fill with canola oil halfway. Heat the canola oil to 365o F.
  4. Place the fry basket carefully into the Copper Chef.
  5. Carefully drop the dough in spoonfuls into the hot oil. Cook until lightly golden.
  6. Dust with confectioners sugar before serving.

Eric’s Tip: Zeppoles are also great filled. Add some vanilla pudding to a zip-top bag, cut off the corner and use it as a piping bag to fill each zeppole after it’s cooled.

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