Monday, March 4, 2013

Zeppole Recipe


Yield: 25 dough balls
Prep time: 20 minutes
Cook time: 30 minutes

Last week Repair my Recipe received an email from Kathy M. She wanted to make doughnuts similar to the ones she made with her grandmother as a child, but had lost the recipe. We sent her our version of a doughnut which is a zeppole, this is much lighter than a traditional doughnut and has a fluffier interior. While zeppole look more like doughnut holes than regular doughnuts soon these will become your new favorite fried treats. 

Zeppole (Italian donuts)

1 lb ricotta cheese
6 whole eggs
1 tsp lemon zest
1 tsp vanilla extract
9 oz (1 cup + 2 tbsp) flour
1/3 cups sugar
1 ½ tsp salt
1 Tbsp baking powder


1. In a bowl mix together the ricotta and eggs.
2. In a separate bowl combine the flour, sugar, salt, and baking powder.

3. Using a whisk slowly pour the dry ingredients into the wet and stir to combine.

4. Fill a sauce pot with enough canola or vegetable  oil to come two inches high up on the side. Heat over medium until a thermometer reads 350 degrees F. Using an ice cream scoop, drop about a tablespoon of dough into the oil, fry in small batches so the pot is not over crowded. The zeppole will naturally flip over when one side is cooked but you can spin them yourself to help even coloring.

 5. Once golden brown on all sides and doubled in size remove with either tongs or a spider and immediately drop into a bowl with sugar and cinnamon.( 1 cup sugar + 2 Tbsp ground cinnamon)  Toss the zeppole so it is coated with the cinnamon sugar then let rest on a cooling rack.

Serve warm with chocolate sauce, sour cherry compote, or lemon curd.

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