Description
Light and airy Italian ricotta doughnuts dusted with powdered sugar, featuring a crisp exterior and tender, creamy interior. These classic zeppole are simpler to make than traditional fried dough and deliver authentic Italian pastry shop flavor.
Ingredients
Scale
- 1 cup (250g) whole milk ricotta cheese
- 2 large eggs
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 cup (125g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- Zest of 1 lemon
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a large bowl, whisk together ricotta, eggs, sugar, vanilla, and almond extract until smooth.
- In separate bowl, sift flour, baking powder, and salt. Gradually fold into wet ingredients along with lemon zest until just combined (do not overmix).
- Heat 2 inches of oil in heavy pot to 350°F (175°C).
- Using a small cookie scoop or two spoons, carefully drop tablespoon-sized portions of batter into hot oil (4-5 at a time).
- Fry 2-3 minutes per side until golden brown, turning once. Drain on paper towels.
- Dust generously with powdered sugar while still warm. Serve immediately.
Notes
- For fluffier texture: Let batter rest 15 minutes before frying
- Flavor variations: Add ¼ tsp cinnamon or orange zest
- Baking option: Pipe onto parchment and bake at 375°F for 15 mins (less traditional)
- Storage: Best eaten fresh but can be reheated in air fryer
- Authentic serving: Accompany with chocolate sauce for dipping
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Deep-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 3 zeppole
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 50mg