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
Scale
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.
