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Italian Ricotta Zeppole Donuts Recipe

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These Italian Ricotta Zeppole Donuts are light, fluffy, and irresistibly tender, made with creamy ricotta cheese and gently fried to golden perfection. Perfectly dusted with confectioners' sugar and often served with a pistachio or vanilla crème anglaise dipping sauce, these traditional Italian treats are ideal for a delightful dessert or a special breakfast indulgence.

Ingredients

Dough Ingredients

  • 15 ounces whole milk ricotta cheese
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon fine sea salt

For Frying

  • Vegetable oil (for frying)

For Finishing

  • Confectioners' sugar (for dusting)
  • Pistachio or vanilla crème anglaise dipping sauce (optional)

Instructions

  1. Mix wet ingredients: In a medium-sized mixing bowl, whisk together the ricotta cheese, eggs, granulated sugar, and vanilla extract until fully combined and smooth.
  2. Add dry ingredients: Sift the all-purpose flour and baking powder into the wet mixture, then add the fine sea salt. Whisk the batter just until combined, avoiding overmixing for tender donuts.
  3. Heat the oil: Pour vegetable oil into a heavy-bottomed saucepan and heat it to 330°F (165°C). Use an instant-read thermometer to maintain a consistent temperature for even frying.
  4. Fry the donuts: Using a tablespoon cookie scoop or measuring spoon, carefully drop balls of batter into the hot oil in small batches. Fry for about 5 to 6 minutes, flipping them halfway through until the donuts are dark golden brown and cooked through.
  5. Drain and dust: Remove the cooked zeppole with a slotted spoon and transfer to a baking sheet lined with paper towels to drain excess oil. While still hot, generously dust with confectioners' sugar.
  6. Serve: Arrange the zeppole on a serving tray and pair with pistachio or vanilla crème anglaise dipping sauce if desired. Garnish with additional confectioners' sugar for an elegant finish.

Notes

  • Maintain consistent oil temperature to ensure even cooking and avoid greasy donuts.
  • Do not overmix the batter to keep the zeppole light and fluffy.
  • Batter can be slightly thick; use a cookie scoop for uniform size and easy frying.
  • Serve immediately for best texture, as zeppole tend to lose crispness when stored.
  • Optionally, add citrus zest (lemon or orange) to the batter for extra flavor.

Find it online: https://miracooking.com/italian-ricotta-zeppole-donuts-recipe/