Easy Ricotta Zeppole
These warm, fluffy Italian donuts are filled with the creamy goodness of ricotta and dusted with powdered sugar, perfect for any occasion.
Ingredients
For the Donuts
- 250 g ricotta cheese, drained
- 150 g all-purpose flour (1 1/4 cups)
- 60 g granulated sugar (1/4 cup)
- 2 large eggs Use room temperature
- 2 teaspoons baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 500 ml neutral oil (for frying, e.g., vegetable or sunflower)
- Powdered sugar (for dusting)
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Serve warm with espresso, hot chocolate, or fruit preserves.
Notes
Store in an airtight container at room temperature. Best enjoyed fresh, but can last a day or two. For longer storage, freeze them after cooling completely.