Zeppole are Italian donuts made with ricotta cheese that are traditionally served warm in paper bags with lots of confectioners' sugar at Italian festivals or carnivals.
Ingredients
- quarts vegetable oil for frying: 2 piece
- all-purpose flour: 1 cup
- baking powder: 2 tsp
- ½ teaspoons white sugar: 1 piece
- pinch salt: 1 piece
- eggs: 2 piece (beaten)
- ricotta cheese: 1 cup
- vanilla extract: 0.25 tsp
- confectioners' sugar for dusting: 0.5 cup
Metric Conversion
Stages of cooking
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Heat oil in a deep fryer to 375 degrees F (190 degrees C).
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Combine flour, baking powder, sugar, and salt in a medium saucepan. Stir in eggs, ricotta cheese, and vanilla. Mix gently over low heat until combined. Batter will be sticky.
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Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
