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Gluten-Free Zeppole Recipe: Crispy Italian Fried Dough Bite

These Gluten Free Zeppole — small Italian festival doughnuts — are light, fried ricotta doughnuts generously dusted with icing sugar. Leavened with baking powder, they’re a quick, yeast-free treat that delivers the authentic texture and flavour of traditional zeppole.

A bowl of gluten free zeppole dusted with icing sugar.

Notes On This Gluten Free Zeppole Recipe

Think of these gluten free zeppole as miniature fried doughnuts or donut holes. They have an incredible tender texture thanks to ricotta and tapioca flour — you wouldn’t guess they’re gluten free.

Because they use baking powder, there’s no yeast and no proving time, so they’re quick to prepare. I add vanilla for flavour, but lemon or orange zest can be used for a citrus twist if you prefer.

Table of Contents

  • Notes On This Gluten Free Zeppole Recipe
  • Ingredients and Substitutions
  • How to Make Gluten Free Zeppole
  • Storing and Freezing Instructions
  • Gluten Free Zeppole Recipe
  • More Gluten Free Doughnut Recipes
A cross section of a gluten free zeppole showing the texture inside.

Ingredients and Substitutions

The recipe card below lists exact quantities. Here are the main ingredients and suggested swaps:

  • Plain gluten free flour: Use a reliable plain or all-purpose gluten free blend. I used a UK supermarket blend, but most plain GF blends will work.
  • Tapioca flour: Important for the light, chewy texture. If you don’t have it, you can substitute additional GF flour, though the texture will differ slightly.
  • Baking powder: Use gluten free baking powder.
  • Xanthan gum: Omit if your flour blend already contains it.
  • Ricotta: I’ve not tested dairy-free alternatives. Unsweetened dairy-free yoghurt might work, but results may vary.
  • Eggs, sugar and vanilla: Provide structure and flavour.
  • Neutral frying oil: Vegetable or rapeseed oil works well.
Ingredients for gluten free zeppole laid out with text labels.

How to Make Gluten Free Zeppole

Below is a visual overview of the process. The full method is in the recipe card further down.

Process shot for gluten free zeppole showing the wet ingredients in a mixing bowl.
Step 1: Whisk the ricotta, eggs, sugar and vanilla until smooth.
Process shot for gluten free zeppole showing the dry ingredients added to the wet ingredients.
Step 2: Combine the dry ingredients, then add them to the wet mixture to form a thick batter.
Process shot for gluten free zeppole showing the batter resting in the bowl.
Step 3: Rest the batter briefly while the oil heats.
Process shot for gluten free zeppole showing the dough deep frying in a pan of oil.
Step 4: Fry scoops of batter until deep golden, turning as needed.
Process shot for gluten free zeppole showing the dough balls being dusted with icing sugar.
Step 5: Drain briefly, then dust generously with icing sugar and serve warm.

Storing and Freezing Instructions

To store: Zeppole are best fresh and warm. If made ahead, keep at room temperature and refresh in the oven or air fryer until warm before dusting with icing sugar.

To freeze: Freeze unfrosted zeppole. Defrost fully and reheat in the oven or air fryer before serving, then dust with icing sugar.

Close up of gluten free zeppole - fried doughnut balls dusted in icing sugar.

Gluten Free Zeppole Recipe

By: Sarah Howells
Small, fried Italian festival doughnuts made with ricotta and finished with icing sugar. Best served fresh and warm.
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 16 donuts

Equipment

  • Food thermometer
  • Ice-cream scoop (or two spoons)

Ingredients

  • 200 g plain gluten free flour
  • 50 g tapioca flour
  • 2 tsp baking powder
  • 0.5 tsp xanthan gum (omit if your blend contains it)
  • 250 g ricotta, drained if needed
  • 2 eggs
  • 75 g caster sugar
  • 1 tsp vanilla extract
  • Vegetable oil for frying (approx 1–1.5 litres)
  • Icing sugar, to serve

Instructions

  • In a large bowl whisk together the ricotta, eggs, caster sugar and vanilla until smooth.
  • In a separate bowl combine the plain gluten free flour, tapioca flour, baking powder, xanthan gum and a pinch of salt.
  • Add the dry ingredients to the wet and mix until you have a very thick batter. Leave to rest for 10 minutes while you heat the oil.
  • Pour oil into a pan to a depth of about 2 inches and heat to 165–175°C (330–350°F).
  • Once the oil is hot, oil an ice-cream scoop and drop portions of batter into the pan. Fry 3–4 at a time without overcrowding.
  • Cook for around 3 minutes, turning occasionally so they brown evenly. They should be deep golden when done.
  • Remove with a slotted spoon and drain on kitchen towel. Repeat with remaining batter.
  • Dust liberally with icing sugar and serve immediately while warm.

Notes

If you don’t have an ice-cream scoop you can drop batter with two spoons for a more rustic shape.

Nutrition

Serving: 1 zeppole
|
Calories: 102 kcal
|
Carbohydrates: 16 g
|
Protein: 4 g
|
Fat: 3 g
|
Fiber: 1 g
|
Sugar: 5 g

More Gluten Free Doughnut Recipes

If you enjoyed this recipe, try these other gluten free doughnut ideas:

  • Gluten Free Baked Doughnuts
  • Gluten Free Iced Doughnuts
  • Baked Gluten Free Jam Doughnuts
  • Gluten Free & Vegan Pumpkin Spice Donuts

Have you tried this recipe?

I have a huge favour to ask: If you make these zeppole and enjoy them, please leave a review and a brief comment—your feedback really helps.

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