Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Italian
Nutrition
- Serving Size: 3 zeppole
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 60 mg