Ever heard of zeppole? Zeppole are Italian ricotta doughnuts. That would be the way to describe them really. Needless to say, just by the name and by the fact that they are Italian, these doughnuts are simply put: delicious!

Just take a look at the pictures here. Now, they are denser than you would expect your regular doughnut to be and they are just so good on their own right. They are just as fluffy and soft, but richer and denser.

The ricotta cheese makes them so airy and yet rich at the same time. Plus the outside is so crispy yet flaky. They are usually coated with white sugar and the final result when you bite into one is amazing!

All this to try and convince you to do yourself a favor and make these, so you can lay on your couch and eat a couple of them. Seriously, there is not much that could go wrong. Plus, you know us. We only share recipes that really do work and come out great every single time when you follow the directions correctly.

Plus, you get to brag to your friends and family about how you know how to make these delicious Italian doughnuts.

Take a look at the recipe and you will see that the ingredients are really simple. Meaning, you probably have them all already sitting in your pantry. All but the ricotta, I will give you that. But going out to buy this ingredient is totally worth it, you will see!

Still not convinced? Go ahead to our Instagram and check out look for the how to video and look at that texture, so yummy!

If you like this recipe, make sure to go check out our classic doughnuts. These are one of my all time favorites!

Zeppole, Italian ricotta doughnuts

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 20

Course: Dessert, Snack

Cuisine: Italian

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 2 tsp (0.35 oz) (10 gr) baking powder
• 1/4 tsp (0.04 oz) (1.2 gr) salt
• 8.82 oz (250 gr) ricotta cheese
• 1/4 C (1.80 oz) (50 gr) white sugar
• 2 eggs, big
• The zest of 1 lime or half a lemon
• Vegetable oil, enough for frying (corn, canola or sunflower)
• White sugar, for decorating

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Equipment

• 1 Ice cream spoon For portioning

Method

 

1. In a medium bowl, sift the flour with the baking powder and salt. Mix with a spoon and set aside.
2. In a large bowl add the ricotta with the sugar, eggs and lime or lemon zest. Beat with a balloon whisk for 1 minute until the ingredients are perfectly integrated.
3. Add the flour mixture and beat again for a few seconds to obtain a smooth and homogeneous mixture.
4. Separately, add enough vegetable oil in a medium saucepan and bring it to medium heat to heat up. The oil should reach a temperature of 180° C and can be checked with a cooking thermometer if desired. It is important that it is not too hot or below the temperature so that the donuts cook well, do not burn and are not raw inside.
5. Once the oil is hot, use an ice cream scoop or two spoons to scoop some of the mixture and form the donuts directly in the oil. Cook in batches of 4 or depending on the size of the pan, but it is important not to add too many at once. They should cook for 3-4 minutes, moving them when necessary with a spatula so that they are golden brown on all sides.
6. Place the donuts on a plate with absorbent paper to remove excess oil and immediately dip them in sugar to coat them completely. Repeat the process to make the rest of the donuts until you have approximately 20. Ready!

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