For the best flavor, use high-quality, whole-milk ricotta cheese. Ensure the oil temperature remains consistent for even cooking. If the oil is too hot, the zeppole will brown too quickly on the outside while remaining undercooked inside. If it's not hot enough, they'll absorb too much oil. Don't overcrowd the fryer; frying in smaller batches ensures the zeppole cook evenly and maintain their shape. For a richer flavor, consider adding a pinch of cinnamon or lemon zest to the batter. Zeppole are best enjoyed fresh and warm. The longer they sit, the softer they become.
Zeppole
-
PREP TIME15 mins
-
COOK TIME25 mins
-
TOTAL TIME40 mins
-
SERVING35 People
-
VIEWS477
Embark on a culinary journey to Italy with these delectable Zeppole, light and airy ricotta doughnuts that capture the essence of Italian street festivals. These delightful treats, traditionally enjoyed warm and dusted with confectioners' sugar, are perfect for any occasion, bringing a taste of la dolce vita to your home.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate5 g
-
Cholesterol12 mg
-
Fiber0 g
-
Protein1 g
-
Saturated Fat1 g
-
Sodium24 mg
-
Sugar2 g
-
Fat5 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Prepare for Frying (5 minutes): Gather all ingredients. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature control.
02 Step
Recipe View Combine Dry and Wet Ingredients (10 minutes): In a medium saucepan, whisk together the flour, baking powder, sugar, and salt. Gradually stir in the beaten eggs, ricotta cheese, and vanilla extract. Mix gently over low heat until just combined. Be careful not to overmix; the batter should be sticky and slightly lumpy.
03 Step
Recipe View Fry the Zeppole (15-20 minutes): Carefully drop tablespoons of the batter into the hot oil, a few at a time to avoid overcrowding. The zeppole will naturally turn over as they cook. Fry until golden brown and cooked through, approximately 3-4 minutes per batch.
04 Step
Recipe View Drain and Dust (5 minutes): Remove the zeppole from the oil using a slotted spoon and place them in a paper bag or on a wire rack lined with paper towels to drain excess oil. While still warm, generously dust with confectioners' sugar. Serve immediately and enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Adrien Ryanstokes
Nov 14, 2024I've made zeppole before, but this recipe is by far the best. The added ricotta cheese really makes a difference.
Cleora Connelly
Oct 3, 2024I had some trouble getting them to turn over on their own, but they still turned out great!
Sydnee Gorczany
Aug 7, 2024These are so much better than the ones you get at the store! So fresh and delicious.
Adrian Robel
Mar 31, 2024Next time, I'm going to try dipping them in chocolate. Thanks for the inspiration!
Dave Bergstrom
Feb 1, 2024I added a little lemon zest to the batter and it gave them a wonderful citrusy flavor.
Camille Fisher
Oct 25, 2023My kids absolutely loved these! We'll definitely be making them again.
Darlene Von
May 12, 2023These were a huge hit at our family gathering! The ricotta made them so light and fluffy.
Brad Gibson
Jan 14, 2023Easy to follow instructions and the zeppole came out perfectly! Thank you for sharing this recipe.