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Apple Zeppole with Jelly Dipping Sauce

Apple Zeppole with Jelly Dipping Sauce

Try these apple zeppole as a change over for doughnuts. Bite sized and sticky sweet you will love this variation.

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • ½ cup unsalted butter
  • ½ cup water
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup all purpose flour
  • 4 large eggs
  • 1 granny smith apple (about 1 cup), peeled and diced
  • Extra virgin olive oil for frying
  • ½ cup confectioner’s sugar
  • ½ cup seedless raspberry jam
  • 1 tablespoon orange juice


  1. In a medium saucepan, heat butter, water, sugar, cinnamon and salt and bring to a boil. Remove from the heat and add flour. Return to low heat and stir with a wooden spoon until the dough comes together and forms a ball. Continue to cook for 1 minute.
  2. Transfer dough to the bowl of a stand mixer. Beat on low speed with a paddle attachment for 1 minute or until cooled slightly. Add eggs one at a time. Add apple and mix until just combined.
  3. In a heavy medium sized pan, heat oil to 350 F on a candy or deep fry thermometer. Using a 1 teaspoon scoop, carefully drop batter into hot oil and fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough and dust with powdered sugar.
  4. In a small bowl, whisk together jam and orange juice and serve with zeppole.