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Delicious ricotta zeppole, traditional Italian donuts dusted with powdered sugar.

Easy Ricotta Zeppole

Delightful Italian donuts filled with creamy ricotta, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For a classic donut texture; whole wheat flour can substitute, but the texture may differ.
  • 2 teaspoons baking powder This adds the necessary lift; make sure it's fresh to ensure proper rising.
  • 1 teaspoon salt Balances flavors; always use kosher salt for an even distribution.
  • 2 tablespoons granulated sugar Introduces sweetness; you can replace it with coconut sugar for a different flavor profile.
Wet Ingredients
  • 2 large eggs Binds the ingredients together and enriches the flavor; egg substitutes may work but will alter texture.
  • 1 cup ricotta cheese This is the star ingredient; fresh ricotta yields the best results.
  • 1 teaspoon vanilla extract Enhances sweetness and flavor; almond extract can be a fragrant alternative.
  • 1/2 cup milk Adds moisture; non-dairy milk works too.
For Frying and Topping
  • Vegetable oil for frying Can use canola or peanut oil; ensure it's fresh for best flavor and performance.
  • Powdered sugar for dusting Adds a sweet finish; cinnamon sugar is a delightful twist!

Method
 

Batter Preparation
  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
  2. In a separate bowl, whisk together the eggs, ricotta cheese, vanilla extract, and milk until the mixture is smooth and creamy.
  3. Gradually fold the wet ingredients into the dry mixture, stirring gently until combined. The batter should be thick and slightly sticky.
Frying
  1. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or skillet to 350 degrees F (175 degrees C). A candy thermometer will help you maintain this temperature.
  2. Using a small cookie scoop or two spoons, carefully drop tablespoon-sized portions of the batter into the hot oil, ensuring not to overcrowd the pot.
  3. Fry for 2-3 minutes per side or until golden brown and puffed. Use a slotted spoon to turn and check for doneness.
  4. Remove the zeppole from the oil with a slotted spoon and place them on paper towels to drain excess oil.
  5. Once slightly cooled, dust the zeppole generously with powdered sugar.
  6. Serve warm, optionally paired with chocolate sauce, honey, or fruit preserves.

Notes

Make sure your ricotta cheese is fresh for the best texture. Chill the batter slightly before frying to help it hold its shape better during cooking. Experiment with flavors by adding lemon zest or cinnamon to the batter for a unique twist.