How to Make Zeppole with Ricotta - a Southern Italy favorite

This Zeppole is a Southern Italian favorite. It comes together quickly and is so easy to make. A simple, Italian tasty treat – delicious!! Enjoyed during Italian holidays, but also, year round.

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00:00 Intro to Zeppole
00:24 Starting the batter
03:15 Mixing the wet and the dry
04:04 Onto the stove
08:20 Adding powdered white sugar and first look
09:08 Taste test
10:50 Outro

Zeppole with Ricotta
Prep Time: 10 minutes
Cook Time: 10 – 15 minutes
Yield: 16 Zeppole

Ingredients:
• 1 cup (135 grams) white, double zero flour (or alternate all purpose flour)
• ¼ tsp fine table salt
• 2 tsp Baking Soda
• 2 large eggs
• 2 TBSP white sugar (3 TBSP if you prefer a sweeter version)
• 1 TSP vanilla
• 1 cup of ricotta cheese
• Oil for frying (peanut oil, sunflower oil, vegetable oil etc)
• White powdered sugar (enough to lightly coat Zeppole)

Process:
• In a bowl, add the flour, salt and baking soda, mix to combine, set aside
• In a separate bowl, add the eggs, sugar and vanilla. Whisk together. Then add the ricotta cheese, and blend to form a smooth batter.
• Add the flour mixture and mix together to form a stiffer dough
• Heat a pot of oil to 350 – 375 degrees F (176 – 190 degrees C)
• Add about a tablespoon of batter to the hot oil and continue to add, but do not overcrowd the pot.
• Cook until the bottoms are golden brown, then flip and fry the other side until it is golden brown as well. Remove from hot oil and let stand. Add more batter and continue to fry more until all are completed.
• Sprinkle the white powdered sugar on top of the Zeppole and enjoy. They are great served immediately while warm, or anytime later/cold. They will keep for a few days (longer if kept in the fridge)
• Enjoy


My Kitchen Gear
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