Zeppole (Italian Doughnuts)
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(4)
Ingredients
24 servings
- 1 cup (130 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2¼ teaspoons baking soda
- 1 cup (227 g) ricotta cheese
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Cinnamon-Sugar, for dusting
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Preparation
Step 1
Pour about 2 inches of oil into a 3-quart pot and heat over medium-high heat and attach a candy thermometer to the side of the pot. Line a large plate or baking sheet with a double layer of paper towels.
Step 2
In a medium bowl, whisk together the flour, sugar, and baking soda.
Step 3
Add the ricotta eggs, and vanilla extract and stir with a spatula or wooden spoon to fully incorporate. The consistency will be like a thick batter.
Step 4
Once the oil reaches 375 degrees F, begin frying in small batches of 3 or 4 at a time (do not crowd the pan). Scoop about 1 tablespoon of batter for each zeppole. The batter will puff up when dropped in the hot oil.
Step 5
Fry for about 5 minutes, or until evenly browned on all sides, flipping over about halfway through.
Step 6
Transfer the fried zeppole to the paper towels to drain, then roll in either powdered sugar or cinnamon-sugar.
Step 7
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Chef's notes
Use full-fat ricotta cheese for the best texture.
Use a neutral oil that has a high smoke point, such as vegetable oil, peanut oil, or canola oil. Avoid using olive oil for frying.
A candy thermometer that can be clipped to the side of the pot is recommended so you know when the oil has reached the correct temperature.
If you have a deep fryer, you can absolutely use that instead of frying on the stovetop, if preferred.
Most popular toppings are powdered sugar, granulated sugar, cinnamon-sugar (½ cup granulated sugar to 1 teaspoon cinnamon), or drizzle or dip chocolate sauce.
Keep the zeppole in an airtight container in the refrigerator for up to 3 days. You can also store them in the freezer in an airtight container for up to 3 months.
Wrap the zeppole in foil and reheat in a 350 degree oven for 10 minutes.
Place the frozen zeppole in a baking sheet and reheat in a 350 degree oven for 45 minutes or until warmed through.
