Orange Ricotta Zeppole

Yield: About 2 dozen doughnuts



10oz Whole Milk Ricotta

2 Large Eggs

2 Teaspoons Vanilla Extract

Zest of One Orange

3 Tablespoons Granulated sugar, plus more for rolling the zeppole

1 1/2 cups 00 or All Purpose Flour

1/4 teaspoon Salt

2 Teaspoons Baking Powder

Botticelli Olive Oil for Frying

Ground Cinnamon for rolling as desired



In a large mixing bowl whisk together the ricotta, eggs, vanilla, orange zest and sugar until smooth.

Whisk in the flour, salt and finally the baking powder until you have a smooth batter. Set aside.

Put a 5 quart heavy bottomed stock pot over a high flame and heat about 3 inches of oil. You want your oil to be just under 350 degrees, you can use a thermometer if you like.

Fill a small glass or bowl with some oil as well

As soon as the oil is hot dip a small ice cream scoop in the glass of oil first and then begin dropping scoops of batter into the hot oil. Fry in batches until golden brown, about 1-2 minutes each. Transfer to a paper towel lined plate.

On a plate, whisk together some granulated sugar and ground cinnamon as desired. Roll each of the zeppole in the cinnamon and sugar. Serve warm.


Courtesy of Cooking with Nonna


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