Are you craving a delightful treat that’s both simple and satisfying? Easy Ricotta Zeppole (Italian Donuts) are the perfect answer. These fluffy, golden-brown donuts are not only delicious but also customizable to suit your taste. Whether you’re enjoying them for breakfast or as a snack, they are sure to please.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 250
Protein: 6g
Carbohydrates: 35g
Fat: 10g
Fiber: 1g
Sugar: 5g
Sodium: 150mg
Why Make Easy Ricotta Zeppole (Italian Donuts)
These Easy Ricotta Zeppole (Italian Donuts) are a fantastic way to enjoy a taste of Italy in your own home. Made with ricotta cheese, they provide a rich and creamy texture, making them a delightful treat for any occasion. You can easily personalize them with different flavorings or toppings, and they come together quickly, making them a suitable choice even on busy days.
How to Make Easy Ricotta Zeppole (Italian Donuts) Step by Step
Ingredients
- 250g ricotta cheese, drained
- 150g (1 1/4 cups) all-purpose flour
- 60g (1/4 cup) granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 500ml neutral oil (vegetable or sunflower) for frying
- Powdered sugar, for dusting
Directions
- Heat oil in a deep pot to 170–175°C (340–350°F). Line a tray with paper towels.
- In a bowl, whisk eggs, sugar, ricotta, vanilla, and lemon zest until smooth.
- Sift in flour, baking powder, and salt. Mix gently until a thick batter forms.
- Using two spoons or a small scoop, drop mounds of batter into the hot oil.
- Fry in batches for 3–4 minutes, turning occasionally, until puffed and golden.
- Remove with a slotted spoon, drain on paper towels, and dust generously with powdered sugar.
- Serve warm with espresso, hot chocolate, or fruit preserves.
How to Serve Easy Ricotta Zeppole (Italian Donuts)
You can serve Easy Ricotta Zeppole (Italian Donuts) in a variety of delightful ways. Pair them with a strong cup of espresso for a classic experience, or enjoy them with a warm cup of hot chocolate for a comforting treat. For a fruity twist, try adding a dollop of fruit preserves on the side. They also make for a lovely dessert at a gathering, served alongside whipped cream or vanilla ice cream.
How to Store Easy Ricotta Zeppole (Italian Donuts)
To store your Easy Ricotta Zeppole (Italian Donuts), keep them in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy them again, simply reheat them in a hot oven or air fryer for a few minutes until warmed through and slightly crispy. You can also freeze them for up to a month; just make sure to wrap them well to prevent freezer burn.
Expert Tips for Cooking Easy Ricotta Zeppole (Italian Donuts)
- Make sure the oil is the right temperature before frying; this helps achieve a light, fluffy texture.
- Don’t overcrowd the pot while frying; working in batches allows even cooking.
- Experiment with different zest or extract flavors for unique variations.
- When mixing the batter, be careful not to overmix to keep the zeppole light and airy.
- Always dust with powdered sugar right before serving for the best presentation.
Delicious Variations of Easy Ricotta Zeppole (Italian Donuts)
Take your Easy Ricotta Zeppole (Italian Donuts) to new heights with a few variations. For a spiced version, add a pinch of cinnamon or nutmeg to the batter for a warm flavor. For a citrusy twist, increase the lemon zest or even incorporate orange zest. You can also make savory zeppole by adding herbs like basil or rosemary, transforming them into a delightful appetizer.
Easy Ricotta Zeppole (Italian Donuts) are not only scrumptious but also incredibly easy to make. With their fluffy texture and delightful flavor, they are guaranteed to become a go-to recipe in your kitchen. Try them today and discover just how delightful these Italian donuts can be!
Easy Ricotta Zeppole (Italian Donuts)
Ingredients
Dough Ingredients
- 250 g 250g ricotta cheese, drained
- 150 g 150g (1 1/4 cups) all-purpose flour
- 60 g 60g (1/4 cup) granulated sugar
- 2 large 2 large eggs
- 2 teaspoons 2 teaspoons baking powder
- 1 pinch Pinch of salt
- 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon lemon zest (optional) Add for a citrus flavor
Frying Ingredients
- 500 ml 500ml neutral oil (vegetable or sunflower) for frying Ensure the oil reaches 170–175°C (340–350°F)
- Powdered sugar, for dusting Dust generously before serving
Instructions
Preparation
- Heat oil in a deep pot to 170–175°C (340–350°F) and line a tray with paper towels.
- In a bowl, whisk eggs, sugar, ricotta, vanilla, and lemon zest until smooth.
- Sift in flour, baking powder, and salt. Mix gently until a thick batter forms.
Frying
- Using two spoons or a small scoop, drop mounds of batter into the hot oil.
- Fry in batches for 3–4 minutes, turning occasionally, until puffed and golden.
- Remove with a slotted spoon, drain on paper towels, and dust generously with powdered sugar.
