Ricotta Zeppole
Quick Italian fritters made with creamy ricotta, vanilla, and baking powder instead of yeast. Ready in 30 minutes, this thick batter fries into golden crusts with soft, tender centers dusted in powdered sugar.
Equipment
- Deep Fry Stainless Steel Thermometer
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2%)
- vegetable oil (for frying)
- powdered sugar (for dusting)
Instructions
- Distribute the baking powder, salt, and granulated sugar throughout the flour with a whisk in a large mixing bowl. The dry mixture should look uniform, without visible pockets of baking powder.
- Use another bowl to whisk the eggs with the ricotta, vanilla, and milk into an evenly blended mixture. A creamy consistency is the goal, though small soft ricotta curds can remain.
- Fold the wet mixture into the dry mixture gradually, stopping as soon as the flour disappears. The combined batter should feel thick and sticky, with enough body to cling to the spoon.
- Bring about 2 inches of vegetable oil to 350°F (175°C) in a deep, heavy-bottomed pot or skillet, monitoring it with a candy thermometer. Keep the thermometer reading steady at the target before adding batter.
- Release tablespoon-sized scoops into the oil with a small cookie scoop or two spoons, leaving room between them, and fry for 2–3 minutes per side while turning with a slotted spoon. The portions should expand into puffed fritters with a golden-brown crust.
- Lift each cooked fritter out with the slotted spoon and transfer it to a paper towel-lined plate. Excess surface oil will drain away rather than collect beneath the crust.
- Let the zeppole cool slightly before sifting powdered sugar generously over them. The coating should remain visible instead of immediately dissolving against the hot surface.
- Bring the zeppole to the table while they’re still warm. The exterior will be at its crispest, with a soft, moist ricotta center.
Notes
Ingredient tip: If your ricotta sits in visible liquid or spreads loosely, drain it in a fine-mesh strainer first so the batter stays thick without altering the flour or milk amounts.
Texture tip: Stop folding as soon as the dry flour disappears, and fry the batter right after mixing so the baking powder gives full lift and keeps the crumb tender.
Frying tip: Keep the oil steady at 350°F (175°C) using a thermometer, and let the temperature recover between batches so the fritters cook evenly without turning greasy or raw in the center.
Storage and reheating: Refrigerate cooled leftovers in a covered container. Gently warm unfilled zeppole in the oven to firm up the exterior, then let them cool slightly before dusting with fresh powdered sugar.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.