"Way back when," ricotta zeppole were made mostly by the upper class. The peasants used a potato based or just flour based batter. Many Italian great grandmothers/grandmothers have recipes for both versions. Today with ricotta being easily available, the plain zeppole (cheese and potato free) and ricotta zeppole are the most commonly found among street vendors. (There is also a plain flour yeast raised version of zeppole which are sometimes stuffed with chicken livers or anchovies, aka "savory zeppole".) *NOTES: Cooking time is approximate - it depends on how hot your oil is and how many you put in the pan at one time. Yield is approximately 1 dozen.....if you make them large you will get less; if you make them smaller you will get more.
My Private Note
dozen ( ...
Units: US | Metric
- 1In a large bowl, mix flour, baking powder, salt, stir to combine. Add raisins to flour mixture and toss to coat them.
- 2Add ricotta, eggs and vanilla, blend until smooth.
- 3Let batter rest for 15 minutes.
- 4Drop batter by spoonfuls into a deep pan of hot cooking oil - if using olive oil, do not use extra virgin.
- 5Fry until evenly golden brown on all sides.
- 6With a slotted spoon, remove them from oil.
- 7Place on brown paper to drain slightly.
- 8Put sugar into a paper bag, place a few warm, drained zeppole into the bag and gently shake to coat them with sugar.
- 9Serve while still warm.
Browse Our Top Dessert Recipes
Nutritional Facts for Ricotta Zeppole/Zeppoli - Aka "Sweet Zeppoli"
Serving Size: 1 (1660 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 8594.3
- Calories from Fat 7538
- Total Fat 837.6 g
- Saturated Fat 142.9 g
- Cholesterol 622.9 mg
- Sodium 1077.0 mg
- Total Carbohydrate 212.4 g
- Dietary Fiber 3.3 g
- Sugars 102.1 g
- Protein 80.8 g