Ricotta Zeppole/Zeppoli - Aka "Sweet Zeppoli"
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
1 dozen (approx)
ingredients
- 236.59 ml all-purpose flour, sifted
- 4.92 ml baking powder
- 0.25 ml salt
- 118.29 ml sugar
- 473.18 ml ricotta cheese
- 118.29 ml currants (optional) or 118.29 ml raisins (optional)
- 2 eggs
- 2.46 ml vanilla
- 828.06 ml oil, for frying
- powdered sugar, for coating or granulated cinnamon sugar
- brown paper bag
directions
- In a large bowl, mix flour, baking powder, salt, stir to combine. Add raisins to flour mixture and toss to coat them.
- Add ricotta, eggs and vanilla, blend until smooth.
- Let batter rest for 15 minutes.
- Drop batter by spoonfuls into a deep pan of hot cooking oil - if using olive oil, do not use extra virgin.
- Fry until evenly golden brown on all sides.
- With a slotted spoon, remove them from oil.
- Place on brown paper to drain slightly.
- Put sugar into a paper bag, place a few warm, drained zeppole into the bag and gently shake to coat them with sugar.
- Serve while still warm.
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)