in Italy

Zeppole

updated

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Ingredients for 1 servings:

  • 2 liters of oil, for frying
  • 128 g flour
  • 2 tsp baking powder
  • 1 pinch of salt
  • 1 ½ tsp white sugar
  • 2 eggs, beaten
  • 250 ml ricotta
  • ¼ tsp vanilla extract
  • 64 g icing sugar, for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

also known as Italian donuts, makes about 25 to 35 pieces

Heat oil in a deep fryer or saucepan to 180 to 185 degrees C. In a saucepan, combine flour, baking powder, salt, and sugar. Add eggs, ricotta, and vanilla extract. Place the pan on the stove and mix well over low heat. Caution: the dough will be sticky. Scoop out the dough with a tablespoon, drop the small mounds into the hot oil, and fry for 3 to 4 minutes until golden brown. Drain the finished zeppole on kitchen paper, then dust with powdered sugar. Serve the zeppole while still warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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