Zeppole Italian Ricotta Doughnuts
These doughnuts are fuss free, fluffy, tender, crispy and light. They are easy to mix together and very delicious, not to mention only need one bowl to make.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Ice cream scoop
- Heavy bottom sauce pan
- Slotted spoon
Ingredients
- 2 tbsp castor sugar
- 1 lemon zest
- 1 cup ricotta cheese
- 2 eggs
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Cinnamon sugar -
- 1/2 cup castor sugar
- 1/2 tsp cinnamon powder
- 4 cups vegetable oil for frying
Instructions
- In a mixing bowl add the sugar and lemon zest. Rub together for a couple of minutes until the sugar smells of lemon.
- Add the ricotta cheese, eggs, vanilla and whisk until smooth.
- Add the flour, baking powder, salt and whisk again, do not over mix though.
- Cover and let the batter rest for 5-10 minutes, in the mean time get the oil hot in a heavy bottom sauce pan.
- To make the cinnamon sugar, mix them together in a bowl and set aside.
- Using an ice cream scooper, scoop the batter into the hot oil (which should be around 175 deg C) and let them fry on each side for 1-2 minutes or until evenly golden. As soon as they are done toss in the cinnamon sugar.
- Repeat the process until all the batter is done.
- Serve it hot with coffee.
Notes
- Do not over mix the batter, allowing it to rest for a few minutes makes the doughnuts lighter and fluffier.
- Fry the doughnuts in batches and do not over crowd the pan.
- Tossing them in the sugar while hot will coat the doughnuts with the sugar easily.