If you are on the lookout for a delightful treat that combines comfort with an inviting Italian flair, look no further than this Easy Ricotta Zeppole (Italian Donuts) Recipe. These little pillows of golden goodness boast a crispy exterior with a tender, ricotta-enriched interior that practically melts in your mouth. The subtle hint of vanilla and lemon zest elevates the flavor profile, making these zeppole perfectly balanced between sweet and light. Whether you’re making them for a festive occasion or a cozy weekend breakfast, this recipe is an absolute crowd-pleaser and a joy to prepare from start to finish.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward creating something truly delightful. Each component plays a crucial role: ricotta cheese lends creaminess and moisture, flour provides structure, and the mix of eggs and baking powder ensures that perfect airy lift. The pinch of salt and splash of vanilla enhance every bite, while a touch of lemon zest adds a fresh brightness that keeps these Italian donuts from feeling heavy.
- 250g ricotta cheese, drained: Use fresh ricotta for the creamiest texture; draining excess liquid is key for the right batter consistency.
- 150g (1 1/4 cups) all-purpose flour: Provides the perfect amount of structure for tender, fluffy zeppole.
- 60g (1/4 cup) granulated sugar: Adds just enough sweetness to balance the rich ricotta.
- 2 large eggs: Bind the ingredients together and help with the golden color when frying.
- 2 teaspoons baking powder: Your secret weapon for that airy, puffed donut magic.
- Pinch of salt: Enhances all the flavors, making each bite more vibrant.
- 1 teaspoon vanilla extract: Infuses sweetness and warmth into the dough.
- 1 teaspoon lemon zest (optional): A fresh, citrusy note that brightens the overall flavor beautifully.
- 500ml neutral oil (vegetable or sunflower) for frying: Needed to get that perfect golden crust without overpowering the delicate taste.
- Powdered sugar, for dusting: The classic finishing touch that adds a snowy sweetness and invites irresistible appeal.
How to Make Easy Ricotta Zeppole (Italian Donuts) Recipe
Step 1: Prepare the Oil and Workstation
Start by heating your oil in a deep pot to about 170 to 175°C (340 to 350°F). This temperature range is important because it allows the zeppole to puff up nicely and develop that beautiful golden crust without absorbing too much oil. Meanwhile, line a tray with paper towels to drain the freshly fried zeppole later—this little prep step will save you from greasy bites.
Step 2: Mix the Wet Ingredients
In a mixing bowl, whisk together the eggs and sugar until they become a bit frothy. Add the drained ricotta cheese, vanilla extract, and optional lemon zest, whisking until the mix is silky smooth. This combination creates the rich and flavorful base of your dough that makes these Italian donuts truly special.
Step 3: Incorporate the Dry Ingredients
Sift the all-purpose flour, baking powder, and salt into the wet mixture. Gently fold them together to form a thick, slightly sticky batter. The consistency here is crucial—it should be thick enough to hold shape but loose enough to drop easily from spoons or a scoop.
Step 4: Fry the Zeppole
Using two spoons or a small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Don’t crowd the pot; fry in batches to keep the temperature steady. Cook each batch for about 3 to 4 minutes, turning occasionally until the zeppole are puffed up and a gorgeous golden brown on all sides.
Step 5: Drain and Dust
Remove the zeppole from the oil with a slotted spoon and allow them to drain on the prepared paper towels. While still warm, dust them generously with powdered sugar—this classic touch gives them a magical, snow-kissed appearance and boosts that irresistible sweetness.
Step 6: Serve Warm and Enjoy
Serve your zeppole warm for the best experience; the soft centers and crispy edges are simply heavenly when fresh. Pair them with a strong espresso or a cup of hot chocolate for a cozy treat that’s perfect any time of day.
How to Serve Easy Ricotta Zeppole (Italian Donuts) Recipe
Garnishes
For a touch of extra flair, you can sprinkle your zeppole with finely chopped pistachios, a drizzle of honey, or even a dusting of cocoa powder in addition to the powdered sugar. These garnishes add texture and layers of flavor that complement the delicate dough beautifully.
Side Dishes
Zeppole pair wonderfully with fresh fruit preserves like raspberry or apricot jam. The fruity tartness contrasts with the sweet, creamy donuts perfectly. Serving alongside a frothy cappuccino or classic Italian espresso makes this treat an irresistible indulgence for gatherings or weekend breakfasts.
Creative Ways to Present
Turn your Easy Ricotta Zeppole (Italian Donuts) Recipe into a showstopper by stacking them into a piled tower on a decorative plate and dusting with powdered sugar just before serving. You can also present them in individual cups with a small dollop of mascarpone or whipped cream and a berry compote for a café-style twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Easy Ricotta Zeppole (Italian Donuts) Recipe, store them in an airtight container at room temperature for up to 1 day. The donuts are best enjoyed fresh, as they can lose their crispiness and become slightly dense when stored.
Freezing
You can freeze cooled zeppole for longer storage by placing them between sheets of parchment paper in an airtight container or freezer bag. They will keep well for up to a month. To enjoy later, simply thaw at room temperature.
Reheating
To bring back some of the original crispiness, warm your leftover zeppole in a preheated oven at 160°C (320°F) for about 5 to 7 minutes. Avoid microwaving, as this tends to make the donuts soggy rather than crisp. A quick reheat will revive their delightful texture and warm the centers.
FAQs
Can I use low-fat ricotta for this recipe?
While low-fat ricotta can be used, whole-milk ricotta is recommended for the creamiest texture and richest flavor. Low-fat versions may yield a slightly drier or less tender zeppole.
What oil is best for frying zeppole?
Neutral oils with high smoke points, such as vegetable, sunflower, or canola oil, work best. They allow the zeppole to fry evenly without imparting any unwanted flavors.
Is it necessary to drain the ricotta cheese?
Yes! Draining excess moisture from ricotta is important to avoid a batter that’s too runny, which can cause the zeppole to be dense or greasy when fried.
Can I bake these instead of frying?
Traditional zeppole are fried to achieve their signature crispy exterior, but baking is an option if you prefer a lighter treat. Keep in mind the texture and taste will be different, more like soft dough balls than crispy donuts.
How long do these zeppole stay fresh?
They’re best enjoyed the day they are made. While you can store them overnight, they are likely to lose some crispness and tenderness. Reheating as mentioned can help refresh their texture.
Final Thoughts
I truly hope you enjoy making and savoring this Easy Ricotta Zeppole (Italian Donuts) Recipe as much as I do. It’s one of those joyful Italian classics that’s approachable, comforting, and surprisingly quick to whip up. Whether you’re treating yourself or sharing with loved ones, these zeppole bring a bit of sweet sunshine to any table. Go ahead and give them a try—you’ll be hooked from the very first bite!
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Easy Ricotta Zeppole (Italian Donuts) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 small zeppole
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
These Easy Ricotta Zeppole are classic Italian donuts that are light, fluffy, and delightfully crispy on the outside. Made with creamy ricotta cheese and a simple batter, they are fried to golden perfection and dusted with powdered sugar, making for a perfect sweet treat to enjoy with espresso or hot chocolate.
Ingredients
Zeppole Batter
- 250g ricotta cheese, drained
- 150g (1 1/4 cups) all-purpose flour
- 60g (1/4 cup) granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
For Frying and Serving
- 500ml neutral oil (vegetable or sunflower) for frying
- Powdered sugar, for dusting
Instructions
- Heat the Oil. Heat oil in a deep pot to 170–175°C (340–350°F). Line a tray with paper towels to drain the zeppole after frying.
- Mix Wet Ingredients. In a bowl, whisk together the eggs, granulated sugar, ricotta cheese, vanilla extract, and lemon zest until you achieve a smooth mixture.
- Add Dry Ingredients. Sift in the all-purpose flour, baking powder, and salt. Gently mix everything together until a thick batter forms, being careful not to overmix.
- Shape the Zeppole. Using two spoons or a small scoop, drop mounds of the batter carefully into the hot oil to avoid splashes.
- Fry the Donuts. Fry the batter in batches for 3–4 minutes, turning occasionally to ensure even golden browning and puffing.
- Drain and Dust. Remove the fried zeppole with a slotted spoon and drain on lined paper towels. Dust generously with powdered sugar while still warm.
- Serve. Serve warm alongside espresso, hot chocolate, or fruit preserves for an authentic Italian treat.
Notes
- Make sure the ricotta is well-drained to prevent a wet batter.
- Maintain oil temperature between 170-175°C for best frying results.
- Do not overcrowd the pot while frying to avoid temperature drops.
- Lemon zest is optional but adds a lovely aromatic note.
- Zeppole are best enjoyed fresh and warm.
