Zeppole (Italian Ricotta Doughnuts)
Light, ricotta-rich Italian doughnuts dropped by the spoonful into hot oil and dusted with confectioners' sugar.
Ingredients
| 2 quarts | 1.9 l | vegetable oil, for frying |
| 1 cup | 240 ml | all-purpose flour |
| 2 teaspoons | 10 ml | baking powder |
| 1 pinch | salt | |
| 1 1/2 teaspoons | 7.5 ml | white sugar |
| 2 | eggs, beaten | |
| 1 cup | 240 ml | ricotta cheese |
| 1/4 teaspoon | 1.3 ml | vanilla extract |
| 1/2 cup | 120 ml | confectioners' sugar, for dusting |
Instructions
- Heat the oil in a deep-fryer to 375Ā°F (190Ā°C).
- In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined; the batter will be sticky.
- Drop the batter by tablespoons into the hot oil a few at a time. The zeppole will turn over by themselves. Fry until golden brown, about 3 to 4 minutes.
- Drain in a paper sack (or on paper towels) and dust with confectioners' sugar. Serve warm.