For the best flavor, use high-quality ricotta cheese. Freshly grated nutmeg adds a wonderful warmth to the zeppole. To prevent the zeppole from becoming greasy, ensure the oil temperature remains consistent at 375°F (190°C). Use a thermometer to monitor the temperature. If you don't have a deep-fryer, a large, heavy-bottomed pot works well. Be sure to use enough oil to allow the zeppole to float freely. The zeppole are best enjoyed fresh. However, they can be stored in an airtight container for up to 24 hours. Reheat gently before serving. Feel free to experiment with different spices, such as cardamom or ginger, to customize the flavor of the zeppole.
Pumpkin Zeppole
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING8 People
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VIEWS72
Embrace the autumnal spirit with these delightful Pumpkin Zeppole, light and airy Italian doughnuts infused with the warm flavors of pumpkin and spice. A perfect treat for a crisp autumn morning or a festive dessert, these zeppole are sure to become a seasonal favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol55 mg
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Fiber1 g
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Protein7 g
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Saturated Fat3 g
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Sodium327 mg
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Sugar7 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. (5 minutes)
02
Step
5 mins
In a separate large bowl, whisk together the ricotta cheese, pumpkin puree, sugar, eggs, and vanilla extract until smooth and well combined. (5 minutes)
03
Step
5 mins
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be loose. (3 minutes)
04
Step
10 mins
Heat canola oil in a deep-fryer or large, heavy-bottomed saucepan to 375°F (190°C). The oil should be at least 3 inches deep. (10 minutes)
05
Step
10 mins
Using two spoons, carefully drop heaping tablespoons of the batter into the hot oil, being careful not to overcrowd the pan. (2 minutes)
06
Step
2 mins
Fry the zeppole in batches for about 1 minute per side, or until golden brown and cooked through. If they don't turn over on their own, gently assist them with a slotted spoon. (5 minutes per batch)
07
Step
2 mins
Remove the zeppole with a slotted spoon or strainer and place them on a wire rack lined with paper towels to drain excess oil. (2 minutes per batch)
08
Step
5 mins
While the zeppole are still slightly warm, toss them in cinnamon sugar, if desired. Serve immediately and enjoy! (5 minutes)
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Giles Bahringer
Apr 22, 2025These were so easy to make and tasted amazing! My family devoured them.
Vena Lefflerleuschke
Mar 23, 2025I used a cookie scoop to drop the batter into the oil, which helped keep the zeppole uniform in size.
Ardella Bogisich
Mar 13, 2025So much better than store-bought doughnuts!
Arthur Steuber
Jan 19, 2025The nutmeg adds a lovely warmth to these doughnuts.
Rachael Murray
Jan 13, 2025I didn't have ricotta cheese, so I substituted cottage cheese that I blended until smooth. It worked surprisingly well!
Perry Roberts
Nov 20, 2024The kids loved helping me make these!
Jerel Powlowski
Sep 28, 2024Make sure your oil is at the right temperature, or they'll be greasy.
Marlee Predovic
Sep 21, 2024I added a pinch of cardamom to the batter for a unique flavor twist.
Agustina Davis
Aug 25, 2024These are a fun and festive treat for Halloween or Thanksgiving.