Zeppole are easy to make Italian ricotta doughnuts. They're pillowy soft on the inside and crunchy on the outside.
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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