Zeppoles, or Italian doughnuts, are soft in texture and piped or scooped into hot oil to fry. Our recipe includes ricotta cheese, a hint of orange, and served warm with a dusting of cinnamon-sugar.
Steps
1
Preparation
Ingredients
450 g Granulated sugar
1 g Cinnamon powder
Scale the ingredients precisely and bring them to room temperature.
Gather the necessary tools.
Mix together the sugar and cinnamon. Set aside on a tray.
2
Making the Batter
Ingredients
220 g Pastry flour or all-purpose flour
5 g Baking powder
1/2 Orange or other citrus zest
220 g Ricotta cheese or sour cream
10 g Vanilla paste or extract
2 g Fine sea salt or fine table salt
50 g Granulated sugar
100 g Whole eggs
Sift the flour and baking powder. Add the orange zest and set it aside.
Combine the ricotta, vanilla, salt, and sugar. Mix for about 3 minutes using the paddle attachment.
Gradually add the eggs and combine.
Then, very gently, add the dry ingredients. Mix on low speed for about one minute. Do not overmix.
Fill the pastry bag fitted with the tip.
Rest for about one hour at room temperature.
3
Frying the Batter
Ingredients
1500 g Vegetable oil for frying
Heat the oil to 350°F (175°C).
Pipe the batter about 1½ inches (4 cm) long directly into the hot oil. Cut after it has fallen into the saucepan.
If the oil becomes too hot, add a small amount of reserved room temperature oil to control the heat.
Fry a few at a time (do not overcrowd the pan) for about 3 to 4 minutes or until golden brown. Remove with a spider colander. Place them on a paper towel to remove the excess oil.
Then coat with the cinnamon-sugar mixture. Serve warm or at room temperature.
4
Storage
Storing & Shelf Life:
Zeppoles are best fresh and served warm or at room temperature. They have a shelf life of 1 day. We do not recommend refrigerating or freezing fried zeppoles.
