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    You are in: Home / Recipes / Zeppole Italian Donuts / Doughnuts Recipe
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    Zeppole Italian Donuts / Doughnuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    JackieMarie's Note:

    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!

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    Units: US | Metric


    1. 1
      In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth.
    2. 2
      Add eggs and vanilla; beat until combined. Add flour, granualted sugar, baking powder, and salt & beat on low speed until just combined.
    3. 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. 4
      and cook 2 1/2 to 3 minutes or until golden brown turning once.
    5. 5
      Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely.
    6. 6
      Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture.
    7. 7
      Makes 3 dozen.

    Ratings & Reviews:

    • on September 02, 2008


      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.

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    • on February 05, 2008


      I had a difficult time with this recipe. I was making them in a deep fat fryer and the outside got done before the inside was totally cooked. Since they have 4 eggs in them I didn't wan't to take a chance on eating any that weren't completely cooked. If I managed to get the inside cooked the outside was very, very brown. They were ok but I don't know if they are worth the trouble.

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    • on February 12, 2007


      This recipe is delicious. Since moving from NY to the south, i haven't been able to find Zeppole's anywhere, let alone a restaurant that even knows what they are, I miss the street fairs!..This is the first good recipe i have come across and most don't even use Ricotta! Thank you again for sharing a wonderful delicious recipe!

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    Nutritional Facts for Zeppole Italian Donuts / Doughnuts

    Serving Size: 1 (975 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 728.5
    Calories from Fat 237
    Total Fat 26.4 g
    Saturated Fat 14.4 g
    Cholesterol 357.2 mg
    Sodium 1332.6 mg
    Total Carbohydrate 88.7 g
    Dietary Fiber 1.7 g
    Sugars 34.9 g
    Protein 31.4 g

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