Olive Garden Zeppoli Recipe: Soft, Fluffy Fried Doughnuts Made at Home

There’s something magical about indulging in a warm, freshly fried treat at a restaurant, and one that has long captured the hearts of diners at Olive Garden is their irresistible Zeppoli.

These golden, soft doughnuts, dusted with powdered sugar, are a decadent dessert that’s perfect for any occasion.

Whether you’ve enjoyed them as a sweet ending to a hearty meal or as a delightful snack on their own, Zeppoli never fail to impress.

But what if you could recreate this beloved treat in your own kitchen? With this easy-to-follow recipe, you’ll discover how simple it is to make your own batch of Olive Garden-style Zeppoli, bringing that same comforting, melt-in-your-mouth experience right to your home.

Let’s dive in and learn how to make these scrumptious doughnuts, so you can enjoy them anytime you crave something sweet and indulgent.

What Are Zeppoli?

Zeppoli are small, Italian-style doughnuts traditionally enjoyed during festive occasions or as a delicious snack. They are often deep-fried to a perfect golden-brown and dusted with powdered sugar.

While they have their roots in Italy, variations of Zeppoli have made their way into restaurants around the world, becoming a popular dessert at places like Olive Garden.

At Olive Garden, Zeppoli is a fan favorite, served in small, pillowy rounds that offer a satisfying crunch on the outside with a soft, airy interior.

They’re typically paired with a rich chocolate dipping sauce, creating a sweet and comforting contrast of flavors.

The combination of light, fluffy dough and powdered sugar makes these treats a delightful indulgence that feels both special and familiar at the same time.

While they are often served as a dessert, Zeppoli is incredibly versatile. They can be enjoyed as an afternoon snack, a festive treat for special occasions, or even as a fun addition to a family dinner.

Making them at home allows you to recreate this magical experience, giving you the perfect excuse to share this delicious Italian delight with your loved ones.

Ingredients for Olive Garden Zeppoli Recipe

To make Olive Garden-style Zeppoli at home, you’ll need a few simple ingredients that come together to create that perfect fluffy doughnut texture and golden exterior.

Here’s a list of everything you’ll need:

Essential Ingredients:

• All-purpose flour – This is the base of your dough, helping create that soft yet slightly crisp texture that defines Zeppoli.
• Granulated sugar – For a touch of sweetness in the dough itself.
• Active dry yeast – This is what makes the dough rise and creates that airy, light texture.
• Ricotta cheese – A key ingredient that adds richness and moisture, making the dough tender and soft.
• Eggs – Eggs help bind the dough together and contribute to its rich flavor.
• Milk – Adds moisture to the dough, helping it come together smoothly.
• Salt – Balances the sweetness and enhances the overall flavor.
• Vegetable oil – Used for frying the Zeppoli to a golden brown. The oil should be neutral in flavor and have a high smoking point.
• Powdered sugar – For dusting the Zeppoli once they’re fried, creating that sweet finish.

Optional Ingredients:

• Vanilla extract – For an extra hint of flavor in the dough. It adds warmth and depth to the sweet treat.
• Cinnamon – A pinch of cinnamon in the sugar coating or the dough itself can give the Zeppoli a cozy, spiced touch.
• Chocolate sauce – For dipping, though it’s not essential, many love the pairing of rich chocolate with these fluffy doughnuts.

These ingredients come together easily and yield a batch of Zeppoli that will rival the restaurant version. You can find most of these ingredients in your pantry, and the few specialty items are easy to pick up at your local store.

Step-by-Step Instructions for Olive Garden Zeppoli

Making Olive Garden-style Zeppoli at home is simple and rewarding, especially when you follow these easy steps.

Here’s how to create your own batch of delicious doughnuts from scratch:

1. Prepare the Dough

Begin by activating the yeast. In a small bowl, warm the milk to about 110°F (just warm to the touch, not hot). Stir in the granulated sugar and sprinkle the active dry yeast over the top.

Let the mixture sit for 5–10 minutes until it becomes frothy. This ensures that the yeast is active and ready to make your dough rise.

In a larger mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, followed by the ricotta cheese and eggs.

Mix everything together until a soft dough begins to form. You can use a stand mixer with a dough hook or your hands to knead the dough for about 5–7 minutes until it becomes smooth and elastic.

If the dough feels too sticky, sprinkle in a little more flour, but be careful not to add too much as the dough should be slightly tacky to the touch.

Once the dough is ready, cover the bowl with a clean kitchen towel and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.

2. Shape the Dough

Once the dough has risen, punch it down gently to release any air bubbles. Turn it out onto a floured surface and roll it into a log.

Slice the dough into small, bite-sized pieces, about 1–1.5 inches in diameter. Roll each piece into a smooth ball, ensuring the dough is uniform in size. This will help the Zeppoli cook evenly.

3. Heat the Oil for Frying

While you shape the dough, heat the vegetable oil in a large pot or deep fryer. You want the oil to be about 350°F (175°C). Use a thermometer to check the temperature.

If the oil is too hot, the Zeppoli will cook too quickly on the outside without fully cooking inside, so be sure to keep the temperature steady.

4. Fry the Zeppoli

Carefully drop the dough balls into the hot oil in batches, making sure not to overcrowd the pot. Fry the Zeppoli for 3-4 minutes, turning them occasionally with a slotted spoon to ensure even cooking. They should turn a rich golden brown on all sides.

Once they’re done, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.

5. Coat with Powdered Sugar

Once the Zeppoli are cool enough to handle but still warm, toss them in a generous amount of powdered sugar. Coat them evenly on all sides.

If you like, you can add a touch of cinnamon to the sugar for an added twist, or even make a glaze for a different variation.

6. Serve and Enjoy!

Serve the freshly made Zeppoli immediately, while they’re warm and irresistible. You can enjoy them as is, or dip them in chocolate sauce or any other dipping sauce you like.

Whether it’s for a special occasion, a family treat, or a casual dessert, these homemade Zeppoli will be a crowd-pleaser every time.

Serving Suggestions for Olive Garden Zeppoli

Once you’ve fried and dusted your Zeppoli with powdered sugar, it’s time to serve and enjoy these delicious, fluffy treats.

While the classic presentation is perfect on its own, here are a few serving suggestions to elevate the experience and add your own twist.

Traditional Olive Garden Style

The simplest and most beloved way to serve Zeppoli is in the style of Olive Garden: a warm, soft mound of golden doughnuts dusted with powdered sugar.

You can arrange them in a bowl or on a platter, and serve them immediately after frying while they’re still warm. Many enjoy pairing this dessert with a rich chocolate dipping sauce, which balances the sweetness of the Zeppoli with its smooth, creamy texture.

If you want to stay true to the Olive Garden version, this combination will delight your taste buds.

Creative Dips and Sauces

For a little variety, consider offering different dips alongside your Zeppoli.

• Chocolate sauce – A rich, silky chocolate dip is a classic pairing. Melted dark chocolate or milk chocolate works beautifully.
• Caramel sauce – For a buttery, sweet contrast, serve Zeppoli with warm caramel sauce.
• Fruit preserves – Raspberry, strawberry, or apricot jam provides a fruity and tangy dip that complements the doughnuts’ sweetness.
• Vanilla glaze – For a lighter and more delicate option, drizzle a sweet vanilla glaze over the Zeppoli or serve it as a dip.

Serve with a Hot Beverage

Zeppoli pairs wonderfully with hot drinks, making them perfect for a cozy dessert after a meal or even as a stand-alone treat. Try them with:

• A cappuccino or latte for a warm, creamy contrast.
• A rich hot chocolate for the ultimate indulgence.
• Chai tea or spiced coffee for an aromatic pairing that adds complexity to the dessert.

Perfect for Any Occasion

Zeppoli are ideal for many occasions, from family gatherings to celebrations or even casual afternoon snacks. Whether you’re serving them as a quick weeknight treat or for a special event like a birthday or holiday gathering, their simplicity and flavor make them a versatile dessert choice.

Tips for the Perfect Zeppoli

While the recipe is straightforward, a few expert tips can ensure your Zeppoli turn out perfect every time. From achieving the ideal texture to troubleshooting common mistakes, these tips will help you make the best Zeppoli possible.

Achieving the Right Texture

The texture of Zeppoli is key to making them truly special. They should be light, airy, and soft on the inside, with a crisp, golden exterior. To get this right:

• Don’t overwork the dough. When mixing and kneading the dough, be gentle. Overworking it can lead to a tough texture.
• Use room-temperature ingredients. Ingredients like ricotta cheese, eggs, and milk should be at room temperature to help the dough come together smoothly.
• Let the dough rise properly. Don’t rush the rising process. The dough should double in size, which takes about 1 to 1.5 hours. This helps create the fluffy, light texture you want.

Frying Tips

Frying Zeppoli to perfection is a delicate balance of temperature and timing:

• Maintain the oil temperature. The oil should be at around 350°F (175°C). If it’s too hot, the doughnuts will burn on the outside before cooking through. Too cool, and they’ll absorb too much oil, becoming greasy. Use a thermometer to keep it steady.
• Fry in batches. Don’t overcrowd the frying pot. Frying Zeppoli in batches ensures they cook evenly and don’t stick together.
• Test a single piece first. Before frying the entire batch, test one dough ball. If it cooks up perfectly golden and fluffy, you’re good to go!

Preventing Sogginess

To avoid soggy Zeppoli, which can be a common issue when frying, be sure to:

• Drain them well. After frying, let the Zeppoli sit on a plate lined with paper towels to absorb excess oil. Don’t skip this step—it keeps them light and less greasy.
• Serve immediately. Zeppoli are best enjoyed fresh. While they can be stored for a short period, they lose their crispy exterior and soft interior after a while.

Storage and Reheating Tips

If you have leftovers (though that’s unlikely!), here’s how to store and reheat them:

• Store in an airtight container at room temperature for up to 2 days. Zeppoli are best eaten fresh, but they can be kept for a short period.
• Reheat in a 350°F oven for about 5-7 minutes to revive their crispness. Avoid microwaving, as this will make them soft and soggy.

By following these tips, you can ensure your Zeppoli turn out just like the ones served at Olive Garden, with a crisp exterior, tender inside, and just the right amount of sweetness. With the right technique, these treats are sure to be a hit every time you make them.

Conclusion

Making Olive Garden-style Zeppoli at home is a fun and rewarding experience that brings the taste of this beloved dessert right into your kitchen.

With just a few simple ingredients and some careful attention to detail, you can create light, fluffy, golden-brown doughnuts that are just as delicious as the ones served at your favorite Italian restaurant.

Whether you serve them with a classic chocolate dipping sauce or get creative with different flavors, these Zeppoli are sure to be a hit at any gathering or special occasion.

Next time you’re craving a sweet indulgence, skip the restaurant and try this homemade version—you’ll be amazed at how easy it is to recreate this delightful treat in the comfort of your home.

So go ahead, gather your ingredients, and get ready to enjoy the warm, sugary goodness of freshly made Zeppoli.

Frequently Asked Questions

1. Why are my Zeppoli dense?

If your Zeppoli are dense, it’s likely that the dough wasn’t kneaded long enough or didn’t rise fully. Be sure to allow the dough to rise in a warm area until it doubles in size.

Additionally, check that your yeast is fresh and fully activated before using it.

2. Can I make Zeppoli ahead of time?

While Zeppoli are best served fresh, you can make the dough ahead of time. Prepare the dough, let it rise, and then cover it and refrigerate it overnight.

The next day, let it come to room temperature before shaping and frying.

3. Can I make this recipe without ricotta cheese?

Ricotta cheese adds moisture and tenderness to the dough, but if you don’t have it on hand, you can substitute it with another soft cheese like mascarpone, or use a combination of yogurt and cream cheese to mimic the texture.

4. Can I bake Zeppoli instead of frying?

While frying gives Zeppoli their signature crispy texture, you can bake them if you prefer a lighter option.

Preheat your oven to 375°F (190°C) and bake the dough balls for 12-15 minutes, or until golden brown. Keep in mind that the texture will be a bit different—less crispy on the outside and softer all around.

5. How do I keep Zeppoli from getting soggy?

To avoid soggy Zeppoli, ensure you fry them at the right oil temperature (350°F). After frying, drain them well on paper towels to remove excess oil. Serve them immediately while they’re still warm for the best texture and taste.