Easy Ricotta Zeppole (Italian Donuts)
Delightful fluffy Italian donuts made with ricotta cheese, perfect for breakfast or as a snack.
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.
Notes
Serve warm with espresso, hot chocolate, or fruit preserves. Store in an airtight container in the fridge for up to 2 days or freeze for up to a month. Reheat in an oven or air fryer for best results.