Zeppole

4.96 from 44 votes

Crispy on the outside, yet light and fluffy on the inside these mini Italian donut holes will become your new favorite breakfast treat. Best of all they take less than 20 minutes , can you guess what secret ingredient makes them so irresistible?

Course Breakfast, Dessert

Cuisine Italian

Prep Time 10

Cook Time 3

Total Time 13

Servings Zeppole

Calories 61kcal

Author Krystle Smith

Ingredients

2 Eggs
1 Cup All Purpose Flour
2 ¼ Teaspoons Baking Powder
Pinch Salt To Taste
¼ Cup White Sugar
1 Cup Ricotta Cheese
2 Teaspoons Vanilla Extract
Vegetable Oil For Frying
Confectioners Sugar or Cinnamon Sugar If Desired

Instructions

In a large bowl, beat eggs until foamy,
Stir in flour, baking powder, salt, vanilla, and sugar until just combined. Do not overmix!
Fold in ricotta.
In a large skillet, heat ~2 inches of oil to 375 degrees F. ,inches high.
Spray a small cookie scoop with non sticky spray. Carefully drop batter scoop by scoop into the hot oil a few at a time.
Cook for ~3-4 minutes turning frequently.
Drain on paper towels, and immediately dust with powdered sugar if desired

Notes

Ingredient Notes

- Eggs: Set your eggs out on the counter for 10-20 minutes to allow them to come to room temperature.
- All-Purpose Flour: Measure your flour by spooning it into your measuring cup and leveling it off with a knife. Do not dip your cup into the flour, or you'll use too much, leading to a dry, dense doughnut.
- Baking Powder: Replace your baking powdered every 6-12 months as it does lose its potency over time.
- Ricotta Cheese: This makes them so light and fluffy. Be sure to use full-fat ricotta. Do NOT sure cottage cheese or mascarpone.
- Oil: Choose a neutral oil with a high smoke point, such as peanut, canola, or vegetable oil. Avoid olive oil which has a low smoke point.

Tips

Do Not Overmix: This can lead to a tough doughnut.

Use a Deep Fry Thermometer: Aim to keep the oil at around 375 degrees. If it it's too hot the donuts will burn on the outside but be raw on the inside. If its too cold they can absorb too much oil and become greasy.

Use a Cookie Scoop: This gives you a uniform size that will all cook at the same time.

Add To Oil Carefully: Add them into the pot away from you to avoid any oil splashes. I've learned the hard way, those hurt!

Keep Warm: Keep warm in a 200 degree oven while you fry the reamaining batches.

Dust With Sugar While Still Warm: This will help it stick. You can also place the hot doughnuts and powdered sugar into a paper bag and shake them until well coated.

Nutrition