Easy Ricotta Zeppole (Italian Donuts)
Light, pillowy fried Italian donuts made with ricotta cheese and dusted with powdered sugar. Quick batter comes together in minutes and is fried until golden.
Equipment
- Deep Fry Stainless Steel Thermometer
Ingredients
Ingredients
- 2 cupsall-purpose flour
- 2 teaspoonsbaking powder
- 1 teaspoonsalt
- 2 tablespoonsgranulated sugar
- 2 largeeggs
- 1 cupricotta cheese
- 1 teaspoonvanilla extract
- 1/2 cupmilk whole or 2%
- vegetable oil for frying
- powdered sugar for dusting
Instructions
Instructions
- In a large bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 2 tablespoons granulated sugar until evenly combined.
- In a separate bowl, whisk the 2 large eggs, 1 cup ricotta cheese, 1 teaspoon vanilla extract, and ½ cup milk until the mixture is smooth and uniform.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. The batter should be thick and sticky—do not overmix.
- Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or skillet and heat to 350°F (175°C). Use a candy or deep-fry thermometer and adjust the heat as needed to maintain this temperature.
- Working in batches to avoid overcrowding, use a small cookie scoop or two spoons to drop roughly tablespoon-sized portions of batter into the hot oil. Leave space between each zeppola so they can be turned.
- Fry the zeppole for about 2–3 minutes per side, turning once with a slotted spoon, until they are puffed and golden brown all over. Monitor the oil temperature and adjust the heat to keep it near 350°F (175°C).
- Remove the zeppole with a slotted spoon and place them on a plate lined with paper towels to drain for a minute or two.
- Once slightly cooled but still warm, dust the zeppole generously with powdered sugar and serve immediately.
Notes
Ricotta:Use full-fat ricotta. If it’s very wet, drain it a little in a fine mesh sieve so your batter isn’t too loose.
Oil Temperature:Keep the oil steady at 350°F (175°C). Too cold = greasy. Too hot = burnt on the outside, raw inside. A cheap candy thermometer is worth it.
Don’t overcrowd:Fry just a few at a time. Adding too many drops the oil temp fast and gives you sad, soggy donuts.
Best served fresh:Zeppole are at their peak warm and fluffy, right after frying. They don’t store well, make them, eat them, no regrets.
Optional fillings:Once cooled, slice and fill with jam, Nutella, or pastry cream for a next-level treat.
Oil Temperature:Keep the oil steady at 350°F (175°C). Too cold = greasy. Too hot = burnt on the outside, raw inside. A cheap candy thermometer is worth it.
Don’t overcrowd:Fry just a few at a time. Adding too many drops the oil temp fast and gives you sad, soggy donuts.
Best served fresh:Zeppole are at their peak warm and fluffy, right after frying. They don’t store well, make them, eat them, no regrets.
Optional fillings:Once cooled, slice and fill with jam, Nutella, or pastry cream for a next-level treat.