Italian Ricotta Zeppole Donuts
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.
Servings: 46 donuts
Calories: 40kcal
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.
Notes
Leftovers: 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.
Undercooked donuts: 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).
If you're not a fan of vegetable oil, you can substitute for grapeseed or avocado oil.
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 tr to maintain 330°F (165°C) throughout the cooking process.
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.
Nutrition
Serving: 1donut (no dipping sauce) | Calories: 40kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 62mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 59IU | Calcium: 42mg | Iron: 0.3mg
