There’s something undeniably magical about the combination of fluffy dough and sweet, creamy fillings that make Italian pastries a favorite around the world. Among the myriad of delightful treats, Easy Ricotta Zeppole stands out as a deliciously simple option that brings a slice of Italy right to your kitchen. With their light, airy texture and rich flavor, these donuts are perfect for any occasion, from cozy family gatherings to festive celebrations. Plus, they’re incredibly easy to whip up!
Imagine biting into a warm, golden donut dusted with powdered sugar, with a subtle hint of vanilla and the creamy goodness of ricotta cheese in every bite. Whether enjoyed fresh out of the fryer or at room temperature, Easy Ricotta Zeppole (Italian Donuts) are sure to become a family favorite. Let’s dive into why you should make this delightful treat and how to perfect them at home.
Top Reasons to Make Easy Ricotta Zeppole (Italian Donuts)
- Quick and Easy: These donuts come together in no time, making them a fantastic option for unexpected guests or a sweet craving.
- Light and Fluffy: The ricotta adds moisture and richness, resulting in a donut that’s light and airy yet satisfying.
- Versatile: Enjoy them plain, or dress them up with various toppings or fillings to suit your taste.
- Family-Friendly: Kids and adults alike will love these delicious treats, making them perfect for family gatherings.
- Traditionally Inspired: Infuse your kitchen with Italian tradition and flavors, bringing a piece of Italy to your home.
Ingredient Breakdown
To recreate these delightful Easy Ricotta Zeppole (Italian Donuts), gather the following ingredients:
- 2 cups all-purpose flour: This forms the base of your donuts, giving them structure and a fluffy texture.
- 2 teaspoons baking powder: This helps the donuts rise and become light and airy.
- 1 teaspoon salt: Enhances the flavor and balances the sweetness.
- 2 tablespoons granulated sugar: Adds sweetness to the dough.
- 2 large eggs: Provides richness and binds the ingredients together.
- 1 cup ricotta cheese: The star ingredient that gives these donuts their unique flavor and moisture.
- 1 teaspoon vanilla extract: Adds a warm, inviting flavor to the donuts.
- ½ cup milk (whole or 2%): Helps achieve the right batter consistency.
- Vegetable oil (for frying): Essential for achieving that crispy, golden exterior.
- Powdered sugar (for dusting): Finishing touch that adds sweetness and visual appeal.
Equipment at a Glance
Before you start, gather these essential tools:
- Mixing bowls: For combining the dry and wet ingredients.
- Whisk or electric mixer: To beat the eggs and mix the batter smoothly.
- Large pot or deep fryer: For frying the donuts evenly.
- Slotted spoon: To remove the donuts from the hot oil safely.
- Cooling rack: Allows the donuts to cool properly without becoming soggy.
Build Easy Ricotta Zeppole (Italian Donuts) Step by Step
Step 1: Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk these dry ingredients together until they are well mixed. This ensures that your donuts have a consistent texture.
Step 2: Mix Wet Ingredients
In another bowl, beat the eggs and then add the ricotta cheese, vanilla extract, and milk. Mix until you have a smooth and creamy mixture. The ricotta is what sets these donuts apart, lending them a rich flavor and moist texture.
Step 3: Combine Wet and Dry Ingredients
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. The goal is a thick, spoonable batter.
Step 4: Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature; this will help the donuts fry evenly without absorbing too much oil.
Step 5: Fry the Donuts
Once the oil is hot, use a spoon or small cookie scoop to drop spoonfuls of batter into the hot oil. Fry a few donuts at a time, being careful not to overcrowd the pot. Fry until golden brown on all sides, about 2-3 minutes per donut.
Step 6: Drain and Dust
Using a slotted spoon, remove the donuts from the oil and place them on a cooling rack lined with paper towels to drain excess oil. While they’re still warm, dust generously with powdered sugar.
Step 7: Serve and Enjoy
These Easy Ricotta Zeppole (Italian Donuts) are best served warm. Enjoy them as they are, or pair them with a cup of coffee or tea for a delightful treat.
Fresh Takes Through the Year
You can keep your Easy Ricotta Zeppole exciting by trying these variations:
- Add zest from a lemon or orange to the batter for a refreshing citrus twist.
- Incorporate chocolate chips into the batter for a decadent touch.
- Serve with a fruit compote or chocolate sauce for dipping.
- Sprinkle with cinnamon sugar instead of powdered sugar for a different flavor profile.
What I Learned Testing
Throughout the testing process, I learned a few key tips for perfecting Easy Ricotta Zeppole (Italian Donuts):
- Ensure your oil is at the right temperature to prevent greasy donuts.
- Allow the donuts to cool slightly on a rack before dusting with powdered sugar for a better presentation.
- Experiment with different flavorings and toppings to find your favorite combination.
- A thicker batter yields fluffier donuts, so don’t shy away from using the right amount of flour.
Prep Ahead & Store
These Easy Ricotta Zeppole are best enjoyed fresh, but you can prepare the batter ahead of time. Here’s how to store them:
- Prepare the batter and store it in the refrigerator for up to 24 hours before frying.
- Cooked donuts can be stored in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze uncooked batter by scooping it into individual portions and placing them on a baking sheet. Once frozen, transfer them to a zip-top bag and store in the freezer for up to a month. Fry them straight from the freezer, adding an extra minute to the cooking time.
Ask the Chef
Can I use a different type of cheese instead of ricotta?
While ricotta gives these donuts their signature texture, you can experiment with mascarpone or cream cheese for a different flavor profile. Just keep in mind that it may alter the consistency slightly.
What if I don’t have a thermometer to check the oil temperature?
If you don’t have a thermometer, test the oil by dropping a small piece of batter into the oil. If it sizzles and rises to the surface, the oil is ready. If it browns too quickly, the oil is too hot.
Can I bake these donuts instead of frying them?
While frying gives the donuts their characteristic texture, you can bake them at 350°F (175°C) for about 15-20 minutes. Brush with melted butter and dust with powdered sugar after baking for a similar finish.
How do I make these donuts gluten-free?
To make Easy Ricotta Zeppole gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for the best results.
Because You Liked This
Bring It to the Table
With Easy Ricotta Zeppole (Italian Donuts), you have a crowd-pleaser that’s sure to impress everyone at the table. Whether you choose to serve them as a sweet breakfast treat or a delightful dessert, these donuts are perfect for any occasion. The lightness of the ricotta combined with the sweetness of the powdered sugar creates an irresistible combination that everyone will love. So, gather your ingredients, heat up that oil, and prepare to indulge in the delightful world of Easy Ricotta Zeppole!
Easy Ricotta Zeppole (Italian Donuts)
Equipment
- Mixing Bowls
- Whisk or electric mixer
- Large pot or deep fryer
- Slotted Spoon
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2%)
- vegetable oil (for frying)
- powdered sugar (for dusting)
Instructions
Prepare the Batter
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk these dry ingredients together until well mixed.
Mix Wet Ingredients
- In another bowl, beat the eggs and then add the ricotta cheese, vanilla extract, and milk. Mix until you have a smooth and creamy mixture.
Combine Wet and Dry Ingredients
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
Heat the Oil
- In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
Fry the Donuts
- Use a spoon or small cookie scoop to drop spoonfuls of batter into the hot oil. Fry a few donuts at a time, avoiding overcrowding. Fry until golden brown on all sides, about 2-3 minutes per donut.
Drain and Dust
- Using a slotted spoon, remove the donuts from the oil and place them on a cooling rack lined with paper towels to drain excess oil. Dust generously with powdered sugar while still warm.
Serve and Enjoy
- Serve the Easy Ricotta Zeppole warm, plain or with your favorite toppings.
Notes
- Ensure the oil temperature stays at 350°F to avoid greasy donuts.
- Let donuts cool slightly on a rack before dusting with powdered sugar for the best presentation.
- Try adding lemon or orange zest, chocolate chips, or serve with fruit compote for variety.
- Store cooked donuts at room temperature in an airtight container for up to 2 days.
- Freeze uncooked batter in portions and fry from frozen, adding an extra minute to cooking time.
