Name: Zeppole Italian Ricotta Doughnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons granulated sugar; 2 large eggs; 1 cup whole-milk ricotta cheese; 1 teaspoon vanilla extract; ½ cup milk (whole or 2 %); Vegetable oil, enough for 2 inches of frying depth; Powdered sugar, for dusting

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Zeppole Italian Ricotta Doughnuts – just saying the name makes me hungry. These airy little bites were the first sweet treat I learned to fry by myself, and they never let me down. If you picture a doughnut that melts as soon as it hits your tongue, you’re in the right place. In this guide I’ll show you every step, from mixing an easy batter to choosing the dip that matches your mood. Grab a spoon, warm up the oil, and let’s get frying.

Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Deep, heavy pot or Dutch oven
Candy or deep-fry thermometer
Small cookie scoop or two teaspoons
Slotted spoon
Paper towels
Wire rack (optional but handy)
Fine-mesh strainer or sifter for powdered sugar

Simple Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar
2 large eggs
1 cup whole-milk ricotta cheese
1 teaspoon vanilla extract
½ cup milk (whole or 2 %)
Vegetable oil, enough for 2 inches of frying depth
Powdered sugar, for dusting

How To Make Ricotta Zeppole

Heat the oil:
Pour oil into a heavy pot and place it over medium heat. Clip a thermometer to the side — you’re aiming for 350 °F (175 °C).
Prepare dry ingredients:
In a large bowl, whisk together flour, baking powder, salt, and granulated sugar.
Prepare wet ingredients:
In a medium bowl, blend eggs, ricotta, vanilla, and milk until smooth and creamy. Break down the ricotta until no large curds remain.
Combine wet and dry:
Pour the wet mixture over the dry ingredients. Stir gently — a few streaks of flour are okay. The batter should be thick and sticky, similar to loose cookie dough.
Fry the batter:
Once the oil reaches 350 °F, use a cookie scoop to drop rounded tablespoons of batter into the hot oil. Shake the scoop slightly to release the batter. Fry in batches of 5–6 to maintain oil temperature.
Cook the zeppole:
The zeppole will float in less than 10 seconds. Fry for about 2 minutes, then flip with a slotted spoon. Cook for another 2 minutes, or until golden brown. Adjust the heat if needed — lower if browning too fast, higher if too pale.
Drain and sugar:
Transfer fried zeppole to a paper-towel-lined plate or wire rack to drain. While still warm, dust generously with powdered sugar so it clings in a light, even coat.

Sauce Options

Dipping turns a simple fritter into a full dessert spread. My staple choices are:

Warm chocolate: I melt dark chocolate with a splash of milk until it flows.
Honey and lemon: A drizzle of honey cut with a few drops of lemon juice wakes up the ricotta.

Salted caramel: Store-bought caramel and a pinch of flaky salt does the trick.

Berry jam: Raspberry or strawberry jam thinned with a teaspoon of water makes a bright, fruity dip.

Vanilla glaze: Powdered sugar and milk whisked to a pourable glaze add extra sweetness.

Variations To Try

Citrus twist – Stir in the zest of one orange or lemon for a sunny pop.
Mini chocolate chip – Fold ⅓ cup mini chips into the batter before frying.
Cinnamon-sugar – Skip the powdered sugar and roll the hot zeppole in cinnamon mixed with granulated sugar.

Savory snack – Omit the granulated sugar and vanilla; add cracked pepper and grated Parmesan, then serve with marinara. Spiced fall version – Add ½ teaspoon ground cinnamon and ⅛ teaspoon nutmeg to the flour blend.

How to Serve the Ricotta Zeppole

These doughnuts shine the moment they leave the oil—steam still rising, sugar barely melting. I pile them high on a platter with small bowls of sauce around the edge. If I’m serving brunch, I pair them with strong coffee and sliced citrus fruit. After dinner, a scoop of vanilla gelato on the side turns them into a full-on plated dessert.

During holidays I sprinkle crushed pistachios and a strand of honey to give the tray a festive touch.

Recipe Tips

Keep the oil at 350 °F; steady heat means even cooking.
Use whole-milk ricotta for the softest crumb.
Mix the batter only until no dry flour shows; over-stirring toughens doughnuts.
Test the first doughnut. If it cooks in under a minute, the oil is too hot; if it takes four minutes, raise the heat.
Dust with sugar while warm. The slight moisture helps the coating stick.
Eat the zeppole the same day. Leftovers can be warmed in a 300 °F oven for five minutes, but fresh ones taste best.
If the batter feels too stiff, add a splash of milk; if too loose, sprinkle in a tablespoon of flour.

Frequently Asked Questions

Q: Can I prepare the batter ahead of time?
A: You can mix it up to two hours early. Keep it covered in the fridge and stir once before frying.

Q: My zeppole came out oily. What went wrong?
A: The oil temperature likely dropped. Fry in small batches and let the thermometer climb back to 350 °F between rounds.

Q: Can I bake instead of fry?
A: Yes, spoon the batter into greased mini-muffin tins and bake at 375 °F for 15-17 minutes. The oven version won’t puff as much, but you still get a tender bite.

Q: Does low-fat ricotta work?
A: It works, but the doughnuts feel drier. Whole-milk ricotta keeps them moist.

Q: How long do they stay fresh?
A: At room temperature they hold for about eight hours. After that they start to lose their light texture.

Q: Are these the same as sfingi?
A: They’re cousins. Sfingi often include flavorings like citrus zest or raisins, but the frying method and fluffy dough are very close.

Each batch of Zeppole Italian Ricotta Doughnuts brings a little taste of an Italian street fair right to my kitchen. With just a few common ingredients and a pot of hot oil, you can have sweet, cloud-soft doughnuts on the table in under thirty minutes. Keep the thermometer handy, choose a sauce, and get ready for a treat that vanishes fast.