Ricotta Zeppole
Ricotta Zeppole are a delicious Italian treat, perfect for any occasion when you crave something sweet and indulgent.
These light, fluffy fritters are made with creamy ricotta cheese, resulting in a soft, melt-in-your-mouth texture. Fried to golden perfection and dusted with powdered sugar, they’re a simple yet irresistible dessert that’s sure to please a crowd.
Whether served as an afternoon snack or a festive treat, Ricotta Zeppole bring a taste of Italy to your table!
Why You’ll Love This Recipe:
People will love this Ricotta Zeppole recipe because it’s the perfect balance of crispy on the outside and soft and creamy on the inside.
The ricotta gives the fritters a rich, delicate texture, making them a delightful indulgence.
Plus, they’re quick and easy to make, and the powdered sugar finish adds that extra touch of sweetness that makes them irresistibly delicious.
Whether you’re enjoying them with a cup of coffee or at a party, these treats are always a crowd-pleaser!
Key Ingredients:
This Ricotta Zeppole recipe uses simple yet flavorful ingredients that come together beautifully.
Key ingredients include eggs, sugar, and vanilla extract for the base, while ricotta adds a creamy texture.
All-purpose flour, baking powder, and salt create the perfect dough.
To fry, you’ll need vegetable oil, and for an extra touch of sweetness, confectioner’s sugar is optional for dusting once the zeppole are golden brown and crispy.
Ricotta Zeppole
Ingredients
2 eggs
3 tablespoons sugar
2 teaspoons vanilla extract
⅔ cup ricotta
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Vegetable oil for frying
Optional: Confectioner’s sugar
Instructions
In a large bowl, beat the eggs, sugar, vanilla extract, and ricotta until the mixture is smooth and well combined.
In a medium bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the ricotta mixture and stir until just combined.
Heat 3 inches of vegetable oil to 370°F in a deep pot or Dutch oven.
Using a small cookie scoop or a tablespoon, carefully drop spoonfuls of the dough into the hot oil.
Fry for 3 to 4 minutes, turning halfway through, until the fritters are golden brown.
Once golden, transfer the fritters to a paper towel-lined plate to drain any excess oil.
Continue frying the remaining dough in batches.
Optionally, dust the zeppole with powdered sugar and serve them warm.
Enjoy these crispy, sweet ricotta fritters for a delightful treat!
Notes:
Oil Temperature: It’s crucial to maintain the oil temperature at 370°F for perfect frying. If the oil is too hot, the zeppole may burn on the outside before cooking through. If it’s too cold, they might become greasy.
Dough Consistency: The dough should be slightly sticky but manageable. If it’s too runny, you can add a little more flour, but be careful not to overdo it, or the texture might become too dense.
Frying in Batches: Don’t overcrowd the pan. Fry the zeppole in small batches to ensure even cooking and to prevent the oil temperature from dropping too much.
Serving Warm: These zeppole taste best when served warm. They can be dusted with powdered sugar for a classic finish, but they’re also delicious on their own.
Storage: While they are best fresh, you can store any leftovers in an airtight container for a day or two. To reheat, warm them in the oven or air fryer to regain their crispness.
Flavor Variations: Feel free to get creative with the dough! You can add lemon zest or a dash of cinnamon for a different flavor twist.
Nutrition Information:
YIELDS: 10 | SERVING SIZE: 1
Calories: 180 kcal | Protein: 3 g | Fat: 9 g | Saturated Fat: 1 g | Carbohydrates: 23 g | Fiber: 0.5 g | Sugars: 5 g | Cholesterol: 45 mg | Sodium: 70 mg
Frequently Asked Questions:
Can I make the dough ahead of time?
While it’s best to fry the dough fresh for the best texture, you can prepare the dough ahead of time and refrigerate it for up to a couple of hours.
Just be sure to bring it to room temperature before frying to ensure it cooks evenly.
What kind of oil should I use for frying?
You should use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil. This will prevent the oil from burning at the frying temperature (around 370°F).
Can I bake these instead of frying them?
While frying gives Ricotta Zeppole their classic light and crispy texture, baking is not recommended for this recipe.
The dough requires frying to achieve the signature golden brown exterior and soft interior.
How do I know when the Zeppole are done frying?
The Zeppole should be golden brown and puffed up when done.
You can test them by inserting a fork into one to check if the inside is fully cooked.
They typically take 3-4 minutes, flipping halfway through the frying process.
Can I freeze Ricotta Zeppole?
Yes, you can freeze them! Let the Zeppole cool completely, then store them in an airtight container or freezer bag.
To reheat, bake them at 350°F for about 10-15 minutes or until heated through.
For the best taste, though, it’s recommended to enjoy them fresh.
Can I use a different type of cheese instead of ricotta?
While ricotta is traditional for Zeppole, you can experiment with other soft cheeses like mascarpone or cream cheese.
However, the texture and flavor may vary slightly from the original recipe.
How can I ensure the Zeppole don’t absorb too much oil while frying?
Make sure your oil is preheated to the right temperature (around 370°F).
If the oil is too cool, the dough will absorb more oil.
Also, avoid overcrowding the frying pan, as this can lower the oil temperature and cause soggier Zeppole.
What’s the best way to flip the Zeppole while frying?
Use a slotted spoon or tongs to gently flip the Zeppole halfway through the cooking process.
This helps them cook evenly and become golden brown on both sides.
Can I make the Zeppole without vanilla extract?
Yes, you can omit the vanilla extract if you prefer, or replace it with a small amount of lemon zest or almond extract for a different flavor profile.
Why did my Zeppole come out dense instead of light and fluffy?
If the Zeppole turned out dense, it might be due to overmixing the dough.
When combining the dry ingredients with the wet, mix just until combined to avoid developing the gluten, which can make the dough heavy.
Also, make sure the oil is at the correct temperature to allow the Zeppole to puff up properly.