Ricotta Zeppole

Name: Ricotta Zeppole
Cuisine: Italy
Ingredients: ½ teaspoon vanilla extract; 1 teaspoon grated orange zest, plus extra for garnishing; 3 large eggs; ⅓ cup (3 oz/90 g) granulated sugar; Canola or peanut oil for deep-frying; Canola or peanut oil for deep-frying; Confectioners’ sugar for dusting; ¼ teaspoon salt; 1 teaspoon baking powder; 1¼ cups (6½ oz/200 g) all-purpose flour; 1 cup (8 oz/250 g) whole-milk ricotta cheese; 1 cup (8 oz/250 g) whole-milk ricotta cheese

Preparation info

Makes about
28
Zeppole

Difficulty
Medium

Appears in

Donuts

By Elinor Klivans

Published 2011

About

Various Italian regions boast their own special recipe, but zeppole are always famously light in texture. Each year on March 19, zeppole are cooked all over Italy to celebrate the feast of Saint Joseph, who answered prayers to end a severe drought during the Middle Ages, and who also reportedly had a way with fritters.

Ingredients

Canola or peanut oil for deep-frying
3 large eggs
⅓ cup (3

Europe
Italy
Dessert
Vegetarian
March
Feast of Saint Joseph
Mediterranean

Method

Line a large baking sheet with paper towels. Pour oil to a depth of 2 inches (5 cm) into a deep-fryer or deep, heavy sauté pan and warm over medium-high heat until it reads 360°F (182°C) on a deep-frying t