Zeppole Italian Donuts / Doughnuts

Recipe by JackieMarie

I found this on another website. These have a very mild taste and I find that the powdered sugar does seem to just taste better on these. You might want to experiment on the size of doughnuts you want. I ended up just doing all different sizes to have on my plate. Enjoy!

Top Review by NurseJaney

YUM !! Fried these outside in a Frydaddy deep fryer, and they browned and rolled so easily ! Had jumbo double-yolk eggs, so just used 3. Was perfect ! Made 1/2 with mixture of sugar and cinnamon, rolled hot out of fryer. The other 1/2 dusted with confectioner's sugar, after cooling. Took them to a Labor Day BD party, and they were quickly scarfed up, as word spread. First had these by 84 yo mom of friend, (REAL Italian lady), and knew we had found a new love! Thanks, JackieMarie.

Ingredients Nutrition


  1. In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth.
  2. Add eggs and vanilla; beat until combined. Add flour, granualted sugar, baking powder, and salt & beat on low speed until just combined.
  3. Let batter stand 30 minutes. Drop batter by well-rounded teaspoons, four or five at a time, into deep hot fat (365 degree F).
  4. and cook 2 1/2 to 3 minutes or until golden brown turning once.
  5. Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely.
  6. Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture.
  7. Makes 3 dozen.

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