Make a platter of Italian ricotta donuts (also known as zeppole) complete with a vanilla bean and pistachio dipping sauce. This is the perfect "not too sweet" dessert.
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I learned how to make zeppole for the first time while going to culinary school in Italy. Part of our assignment during school was to make a multi-course dinner to serve the entire class. We would break off into smaller groups each night to create a dinner menu inspired by what we were learning in class.
I made these ricotta zeppole donuts for dinner one night along with vanilla and pistachio crème anglaise dipping sauces. It was such a fun dessert to serve, especially once platted up on a serving tray. Just look how cute it is!
Whether you need dessert for a birthday, dinner party, or just for fun, these Italian donuts are sure to be a hit. They have the perfect sweetness level and can be prepped ahead of time.
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What You'll Learn In This Recipe
- How to fry donuts and maintain a consistent oil temperature.
- Various frying oils that you can use for the recipe.
- What to look out for to know the zeppole are perfectly cooked.
For more delicious recipes, check out my free eBook with 10 authentic Italian recipes you'll love.
Ingredients You Need
- Whole milk ricotta cheese: Just because this recipe uses ricotta doesn't mean the donuts will have a cheesy taste. It adds a great texture and unique (not cheesy) taste.
- Eggs: If you're not using large eggs, measure them by weight.
- Granulated sugar: This recipe isn't overly sweet. It uses the perfect amount of sugar.
- Vanilla extract: A high-quality vanilla extract, like the one from Rodelle, will give your donuts an amazing flavor.
- All purpose flour: I'd suggest measuring the flour by weight (with a scale) for the most accuracy.
- Baking powder: This helps the donuts become light and fluffy. Double check that the baking soda hasn't expired before making this recipe.
- Fine sea salt: Salt helps to enhance the flavor of this dessert.
- Vegetable oil: You'll need about 2 inches (5 cm) of oil in the pan for frying. You can also use grapeseed or avocado oil if you'd prefer.
- Confectioners' sugar: Don't skip this ingredient. It's the perfect final touch to finish off the zeppole.
How To Make This Recipe
Here's a step-by-step guide for making the Italian donut batter and frying them up.
1. Whisk the ricotta, eggs, granulated sugar, and vanilla extract in a medium sized mixing bowl.
2. Sift in the flour and baking soda to avoid clumps of dry ingredients in the donuts. Then, add salt and whisk just until combined.
3. Heat the vegetable oil to 330°F (165°C) in a heavy bottom saucepan. Using a tablespoon cookie scoop or measuring spoon, drop a ball of batter into the hot oil.
4. Fry in small batches, for about 5 - 6 minutes.
5. Flip halfway through the cooking process until dark golden brown and fully cooked through. Be sure to maintain a consistent oil temperature throughout the cooking process by checking with an instant read thermometer.
6. Using a slotted spoon, transfer to a baking sheet lined with paper towels. Immediately dust with confectioners’ sugar while the donuts are still hot.
Expert Tips
- After you finish frying the donuts, you can save the oil and use it for other dessert-related frying. Allow the oil to fully cool, then strain with a fine mesh strainer.
- Pay attention to the oil throughout the cooking process. It will fluctuate up and down as you're cooking (that's normal). Turn the heat up or down to maintain 330°F (165°C) throughout the cooking process.
- Remember not to overcrowd the pan while frying. You want the donuts to have some space while they cook.
Recipe FAQs
I have to admit, the leftovers aren't quite as good as eating the zeppole fresh. However, you can reheat in an air fryer or oven at 400°F (205°C) until warmed through.
Yes, substitute all purpose flour for a 1:1 gluten free baking flour.
If you're not a fan of vegetable oil, you can substitute for grapeseed or avocado oil.
Don't worry! If you take a donut out, cut it open, and notice it's still raw or not fully cooked, place it back in the frying oil and continue cooking until golden brown and fluffy in the middle (not gooey).
More Italian Dessert Recipes
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Italian Ricotta Zeppole Donuts
Equipment
- tablespoon cookie scoop
- slotted spoon
Ingredients
- 15 ounces whole milk ricotta cheese
- 3 large eggs
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon fine sea salt
- vegetable oil for frying
- confectioners' sugar for dusting
Instructions
- Whisk ricotta, eggs, granulated sugar, and vanilla extract in a medium sized mixing bowl.
- Sift in flour and baking soda, then add in salt. Whisk just until combined.
- Heat vegetable oil to 330°F (165°C) in a heavy bottom saucepan.
- Using a tablespoon cookie scoop or measuring spoon, drop a ball of batter into the hot oil. Fry in small batches, about 5 - 6 minutes, flipping halfway through the cooking process until dark golden brown and fully cooked through. Be sure to maintain a consistent oil temperature throughout the cooking process by checking with an instant read thermometer.
- Using a slotted spoon, transfer to a baking sheet lined with paper towels. Immediately dust with confectioners’ sugar while still hot.
- Serve on a tray alongside pistachio or vanilla crème anglaise dipping sauce. Garnish with additional confectioners’ sugar, as desired.
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