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.