Beer Glazed Zeppoles

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x

We coated these fried zeppoles in a beer glaze that’s out of this world!



  • 1 stick of unsalted butter
  • 1/2 cup of water
  • 1/4 cup of sugar
  • 1/4 teaspoon salt
  • 1 cup flour
  • 3 eggs
  • 1 egg yolk
  • Vegetable oil for frying

For the Glaze

  • 1/4 cup of Beer
  • 2 cups of powdered sugar
  • 1 teaspoon vanilla extract


  1. Add the beer, vanilla extract and the powdered sugar into a medium bowl, stir well.
  2. Melt the butter, water, sugar and salt in a saucepan until it comes to a boil. Boil for 10 seconds, then take off the heat and stir in the flour until it forms a ball of dough. Put back on the heat and stir for 2 minutes.
  3. Take the dough and place into a mixmaster on medium speed. Add in the eggs one at a time, then mix for 2 minutes on medium speed. Place in the refrigerator to chill for 15 minutes.
  4. Heat up your oil in a deep pot, only halfway up the sides, until it reaches 375 degrees.
  5. Drop the zeppole dough by heaping tablespoons into the oil and fry for 5 minutes, turning them over halfway through frying.
  6. Take out and drain on a paper towel. Cool completely, then dip the zeppoles into the Peroni glaze. Drain on a wire rack and let dry for 20 minutes and then dust with powdered sugar.
  • Category: Dessert
  • Method: Deep Fry
  • Cuisine: American

Keywords: zeppoles, dessert recipes, fried dough, glaze