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zeppole

Pumpkin Ricotta Zeppole (Italian Doughnuts)

November 25, 2019 by Marisa 8 Comments

Pumpkin Ricotta Zeppole

Soft and fluffy Pumpkin Ricotta Zeppole, rolled in a cinnamon sugar mix are sure to please all doughnut lovers. These deep fried Italian doughnuts are perfect for the holidays or just about any other day.

Pumpkin Ricotta Zeppole

Forgive me for inundating you with pumpkin recipes these past weeks. But, tis the season after all!

And besides, what’s a gal to do with leftover canned pumpkin purée after baking these bakery style Pumpkin Apple Streusel Muffins and then a show stopping Pumpkin Cake Roll with a luscious cream cheese frosting!

Even then I still had enough to whip up these incredibly light and yummy Pumpkin Ricotta Zeppole!

These Italian Doughnuts are a slight variation from these Zeppole Ricotta Doughnuts recipe I posted a while back. And, they’re so incredibly delicious!

What are Zeppole?

A zeppola, being in the singular, is a typical Italian deep fried pastry ball that varies in size. Basically zeppole are doughnut-like fritters.

Zeppole which are pronounced “zép-po-le” also go by other names, such as sfinge or the more popular ones which are referred to as Zeppole di San Giuseppe and traditionally made for the Feast of Saint Joseph on March 19.

The latter are more of a choux-like pastry and customarily filled with custard or sweetened ricotta. Sometimes deep fried and other times oven baked.

These zeppole you see here today feature the ricotta mixed into the dough and are light, fluffy and simply a breeze to make.

Shall we get started?

How To Make Pumpkin Ricotta Zeppole

Sifting flour and spices in a metal bowl.
Ricotta and eggs in a mixing bowl

You’ll need two bowls, a sifter and an electric mixer.

One bowl you’ll sift the dry ingredients in as sifting will remove any lumps in the flour.

In the second bowl, the ricotta is beaten with the eggs until fairly smooth.

Pumpkin puree stirred in ricotta mix.
Sifted flour stirred in ricotta batter.

You’ll then mix in the pumpkin purée and vanilla extract.

Next the sifted flour mixture is then stirred into the ricotta mixture until thoroughly combined.

Pumpkin ricotta batter in a silver bowl/
Deep fried Italian Zeppole

A cookie scoop comes in handy to measure out and drop bits of the pumpkin ricotta batter into the hot oil. 

Mine is approximately 1 1/4 inch round in diameter.

Alternately, you can use two teaspoons. One for scooping up the dough and the other for gently sliding the dough off of one spoon and into the hot oil.

Ricotta doughnuts rolled in cinnamon sugar

How To Fry Zeppole, Italian Ricotta Doughnuts

  • First off, have your batter ready while the oil is heating up.
  • Line a cookie sheet with paper towels and set it close by along with a slotted spoon to remove the zeppole from the hot oil.
  • Fill a medium sized stock pot or dutch oven with enough oil to reach approximately 2 inches high.
  • Use a candy thermometer to gage the temperature of the oil and heat to 375 degrees F.
  • Scoop out bits of dough into the hot oil and deep fry for about 1 1/2 to 2 minutes while turning often to allow even browning all over.
  • Transfer the doughnuts to your prepared tray and repeat with the remaining dough.

Italian pumpkin ricotta zeppole rolled in cinnamon sugar

Once your zeppole are all fried, simply roll them in a cinnamon sugar mixture to coat all over and enjoy them while still warm.

Alternately, you can dust the zeppole with powdered sugar if you prefer.

These Pumpkin Ricotta Doughnuts are best eaten on the same day they’re made but will also keep their freshness for up to 3 days.

If needed you can always re-roll the zeppole in the cinnamon sugar when serving the following day. This will refresh their appearance.

Enjoy these amazing Italian doughnuts with your favourite hot beverage, cold glass of milk or even a dessert wine!

Happy baking!

Pumpkin ricotta zeppole rolled in cinnamon sugar

Italian Ricotta Zeppole

Other Italian Doughnut Recipes You’ll Love:

Zeppole Ricotta Doughnuts

Italian Orange Frittelle (Italian fried dough balls)

Castagnole Fritte

Pumpkin Ricotta Zeppole
Print Recipe

Pumpkin Ricotta Zeppole

Soft and fluffy Pumpkin Ricotta Zeppole rolled in cinnamon sugar. These deep fried Italian doughnuts are perfect for the holidays or any other day.
Prep Time15 mins
Cook Time20 mins
Course: Dessert
Cuisine: Italian
Keyword: Pumpkin Ricotta Zeppole
Servings: 36 doughnuts
Calories: 521kcal
Author: Marisa

Ingredients

  • 1 cup flour
  • 1/4 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup pumpkin pureé I used store bought canned
  • 1 teaspoon pure vanilla extract
  • vegetable oil for frying

CINNAMON SUGAR

  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon

Instructions

  • Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
  • In a separate bowl, use an electric mixer to beat together the ricotta cheese and the eggs just until fairly smooth.
  • Add the pumpkin purée and vanilla extract to the ricotta mixture and mix till well combined.
  • Stir the flour mixture into the ricotta mixture until thoroughly combined.
  • In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. (A candy thermometer comes in handy)
  • Avoid having the oil drop below 350 degrees F as this will render a soggy doughnut. And you'll also want to avoid the oil exceeding 375 degrees F. as too high of a temperature will quickly darken the doughnut while leaving the inside under cooked.
  • Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
  • Fry the zeppole for about 1 1/2 to 2 minutes, turning often until they are puffy, fluffy and golden brown. You'll need extra time for larger sized doughnuts.
  • Use a slotted spoon to remove the zeppole from the pot and transfer them to a tray lined with paper towels.
  • Repeat until you have used up the remaining batter.
  • When done roll the zeppole in the cinnamon sugar, turning to coat all over and serve while still warm.

Nutrition

Calories: 521kcal | Carbohydrates: 79g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 182mg | Sodium: 322mg | Potassium: 536mg | Fiber: 3g | Sugar: 41g | Vitamin A: 6924IU | Vitamin C: 2mg | Calcium: 323mg | Iron: 4mg

Filed Under: Doughnuts Tagged With: Italian doughnuts, pumpkin, ricotta, zeppole

Zeppole Ricotta Doughnuts

February 8, 2018 by Marisa 17 Comments

Zeppole ricotta doughnuts dusted with powdered sugar

These Zeppole, ricotta doughnuts are so incredibly light… sweet and crunchy on the outside and pillowy soft on the inside. As an added bonus, they are simply a snap to make at home.

Zeppole ricotta doughnuts dusted with powdered sugar

What are Zeppole

Zeppole are essentially deep fried Italian dough balls.

They come in a variety of sizes and the more popular ones being the Zeppole di San Giuseppe which have a filling of ricotta or even custard and topped with a cherry. These are traditionally eaten during la Festa di San Giuseppe (Saint Joseph’s Day), which is celebrated every March 19.

They’re also known by other names such as Sfinge, but in my family they were always called castagnole fritte (deep-fried sweet pastry balls).

My mom would make sweet fritters for Easter and savoury fritters filled with anchovies for New Year’s Day.

The ones you see here today however have the ricotta mixed in the dough and are so simple to make. They truly make a fuss free treat.

A tray of Italian zeppole doughnuts

I love these doughnuts dusted with icing sugar but you can just as easily fill them with jelly, custard or even Nutella.

Whichever way you make them, they are sure to be a crowd-pleaser!

Simply pile them high on a serving platter, dust with powdered sugar and serve while they’re still warm!

Fair warning, these doughnuts are highly addictive and will disappear in a flash!

Ricotta doughnuts dusted with icing sugar.

Ingredients for Ricotta Zeppole

  • flour
  • sugar
  • ricotta cheese
  • eggs
  • baking powder
  • salt
  • powdered sugar for dusting
  • vegetable oil for deep frying

You can use an electric mixer to whip the ingredients together but a hand held whisk will work just as well.

Italian deep fried little doughnuts on a cooling rack.

These Zeppole, Ricotta Doughnuts are best eaten right after they’re deep fried and dusted with powdered sugar.

You really must try them because they are absolutely delicious!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Mini Italian doughnuts

Other Ricotta Desserts You’ll Love

Chocolate Orange Ricotta Tart

Lemon Ricotta Cookies

Zeppole ricotta doughnuts dusted with powdered sugar
Print Recipe
5 from 2 votes

Zeppole, Ricotta Doughnuts

These Zeppole, ricotta doughnuts are so incredibly light... sweet and crunchy on the outside and pillowy soft on the inside. As an added bonus, they are simply a snap to make at home.
Course: Dessert
Cuisine: Italian
Keyword: Zeppole Italian Ricotta Doughnuts
Servings: 20 doughtnuts
Author: Marisa

Ingredients

  • 3/4 cup plus 1 tablespoon of all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 3 tablespoons granulated sugar
  • 1 cup ricotta cheese full fat
  • 2 large eggs
  • canola oil or vegetable oil for deep frying
  • powdered sugar for dusting

Instructions

  • In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
  • In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
  • Stir the flour mixture into the ricotta mixture until thoroughly combined.
  • In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.
  • If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
  • Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
  • Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
  • Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
  • Dust with icing or powdered sugar and serve while still warm.

Notes

This recipe was adapted from, Cafe Italia cookbook by Liz Franklin

Filed Under: Dessert, Doughnuts Tagged With: dessert, doughnuts, ricotta, sweets, zeppole

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