Perfectly Crispy Sugar-Coated Fried Dough Balls

These Fried Dough Balls are crispy on the outside, soft and airy on the inside, and perfectly coated in sugar for a sweet finish. Whether you're making them for a cozy family breakfast, a party snack, or just to satisfy your cravings, this recipe is a must-try. The simple dough, made with a mix of all-purpose and ‘00’ flour, ensures a light and fluffy texture, while a touch of vanilla and butter adds rich flavor.

What Are Fried Dough Balls?

Fried dough balls, known in many cultures as zeppole, beignets, or doughnut holes, are small, deep-fried pieces of dough, typically coated in sugar. This version is light and airy, with a hint of vanilla and butter, making it an ideal sweet snack. Popular in Italy and other European countries, these treats are often enjoyed during carnivals, holidays, or as a quick homemade dessert.

Cooking Tips for Perfect Fried Dough Balls

• Use '00' flour for a lighter texture – It gives the dough a finer consistency
• Let the dough rest properly – This ensures soft, fluffy dough balls.
• Maintain the oil temperature at 350°F (180°C) – Too hot, and they'll burn outside before cooking inside; too cool, and they'll absorb too much oil.
• Drain well – Use a paper towel or wire rack to remove excess oil.
• Roll in sugar while warm – This helps the sugar stick better.

Frequently Asked Questions

Can I Make The Dough Ahead of Time?

Yes! You can prepare the dough and refrigerate it for up to 24 hours before frying.

What Can I Use Instead of ‘00’ Flour?

All-purpose flour works well, but the texture may be slightly denser.

Can I Fill These With Cream or Jam?

Absolutely! Once fried, you can use a piping bag to fill them with custard, jam, or chocolate.

What’s The Best Oil for Frying?

Use neutral oils with a high smoke point like vegetable, canola, or sunflower oil.

How Do I Prevent Them From Becoming Greasy?

Ensure the oil is at the right temperature and avoid overcrowding the fryer.

How to Store Fried Dough Balls

If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a 300°F (150°C) oven for 5 minutes to restore crispiness.

How to Freeze Fried Dough Balls

For longer storage, let the fried dough balls cool completely, then freeze them in a single layer before transferring them to a freezer-safe bag. They’ll stay fresh for up to 2 months. Reheat in the oven at 325°F (160°C) for 8–10 minutes.

How To Make Fried Dough Balls

Step 1

Step 1

In a large bowl, combine both flours, yeast, and salt. Make a well in the center and pour in the sugar, vanilla extract, and warm water. Using dough hooks or your hands, mix until it starts to come together. Add the butter and continue kneading until smooth. Form the dough into a ball, cover it with plastic wrap, and let it rest for 1 hour or until doubled in size.

In a large bowl, combine both flours, yeast, and salt. Make a well in the center and pour in the sugar, vanilla extract, and warm water. Using dough hooks or your hands, mix until it starts to come together. Add the butter and continue kneading until smooth. Form the dough into a ball, cover it with plastic wrap, and let it rest for 1 hour or until doubled in size.

Step 2

Step 2

Divide the dough into 30g (1 oz) portions, rolling each into a ball. Cover and let them rest for 20 minutes. In a deep pan, heat vegetable oil to 350°F (180°C). Drop them carefully into the hot oil and fry for 4-5 minutes, turning occasionally, until golden brown. Remove from oil, place on a paper towel, and immediately roll in sugar.

Divide the dough into 30g (1 oz) portions, rolling each into a ball. Cover and let them rest for 20 minutes. In a deep pan, heat vegetable oil to 350°F (180°C). Drop them carefully into the hot oil and fry for 4-5 minutes, turning occasionally, until golden brown. Remove from oil, place on a paper towel, and immediately roll in sugar.

Step 3

Step 3

Serve warm for the best taste and texture.

Serve warm for the best taste and texture.