📝 About This Recipe
Transport your senses to a bustling Italian street festival with these airy, golden-brown pillows of joy. Unlike the heavier yeast-based versions, these ricotta-infused zeppole are incredibly light, featuring a crisp exterior that gives way to a melt-in-your-mouth, custard-like center. Dusted heavily with powdered sugar, they are the quintessential Italian comfort treat that balances rustic simplicity with elegant sweetness.
🥗 Ingredients
The Batter
- 1 cup Whole Milk Ricotta Cheese (drained of excess liquid)
- 1 cup All-Purpose Flour (sifted)
- 2 Large Eggs (at room temperature)
- 2 tablespoons Granulated Sugar
- 1 tablespoon Baking Powder (ensures the lift)
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Kosher Salt
Frying & Finishing
- 1 quart Vegetable or Canola Oil (for deep frying)
- 1/2 cup Confectioners' Sugar (for dusting)
- 1/2 teaspoon Ground Cinnamon (optional, to mix with sugar)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil until it reaches a depth of at least 2-3 inches. Heat over medium heat until it reaches 350°F (175°C) on a candy thermometer.
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2
While the oil heats, place the drained ricotta cheese in a large mixing bowl and whisk until smooth.
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3
Add the eggs one at a time to the ricotta, whisking thoroughly after each addition until the mixture is pale and creamy.
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4
Stir in the granulated sugar, vanilla extract, and lemon zest, ensuring the aromatics are evenly distributed.
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5
In a separate smaller bowl, whisk together the sifted flour, baking powder, and salt.
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6
Gently fold the dry ingredients into the wet ricotta mixture using a rubber spatula. Mix just until combined; do not overmix, or the zeppole will become tough rather than tender.
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7
Line a large baking sheet with several layers of paper towels to drain the fried dough later.
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8
Once the oil is at temperature, use a small cookie scoop or two spoons to carefully drop rounded tablespoons of batter into the hot oil. Work in batches of 5-6 to avoid crowding.
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9
Fry the zeppole for about 3-4 minutes, turning them occasionally with a slotted spoon so they brown evenly on all sides to a deep golden hue.
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10
Use the slotted spoon to remove the zeppole from the oil, letting excess oil drip off before placing them on the paper-towel-lined sheet.
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11
Check the temperature of your oil between batches to ensure it returns to 350°F; if the oil is too cool, the dough will absorb too much grease.
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12
While the zeppole are still hot, place them in a large paper bag or bowl with the confectioners' sugar (and cinnamon if using) and shake gently to coat completely.
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13
Serve immediately while warm for the best texture and flavor experience.
💡 Chef's Tips
Always drain your ricotta in a fine-mesh sieve for 30 minutes before starting to ensure the batter isn't too wet. Use a thermometer to maintain a steady 350°F; too hot and the outside burns while the inside stays raw; too cool and they become oily. Don't overwork the batter—mix just until the white streaks of flour disappear to keep them cloud-like. For a chocolate twist, fold in 1/4 cup of mini chocolate chips at the very end of the batter preparation. If the zeppole aren't flipping themselves (which they often do!), give them a gentle nudge with your spoon every minute.
🍽️ Serving Suggestions
Serve in a brown paper bag for an authentic, rustic Italian street-food feel. Pair with a warm side of Nutella or chocolate ganache for dipping. Serve alongside a steaming cup of espresso or a glass of Vin Santo dessert wine. A side of raspberry coulis provides a bright, tart contrast to the rich ricotta dough. Dust with a mix of powdered sugar and a pinch of nutmeg for a warm, autumnal flavor profile.