Easy Ricotta Zeppole (Italian Donuts)
These Easy Ricotta Zeppole are light, fluffy Italian donuts with a creamy ricotta twist—perfect for any occasion and super simple to make!
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.