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Sal's Zeppole

Considered the Italian doughnut, this version is a simple, yet classic form.


  • 2 packages instant yeast
  • 1/2 cup warm water
  • 3 tablespoons butter, melted
  • 3 egg yolks
  • 2 cups flour, plus up to 2 additional cups to make batter thick
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • Vegetable oil for frying
  • Confectioners� sugar


  • Whisk the yeast and water together in a mixing bowl. Add the butter, eggs and milk, and whisk well. Add 2 cups flour, sugar and salt. Whisk well until the mixture resembles a batter. Add more flour until it becomes a very thick batter, up to 2 cups. It should not form a ball. Cover the bowl with plastic wrap and allow the dough to rest for 1 hour. Preheat the oil to 360 degrees F. Using a spoon. drop the batter into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove and drain on paper towels. Place the fried dough in a paper bag and add the confectioners' sugar. Shake the bag a couple of times and serve warm.