Orange Ricotta Zeppole (Italian Ricotta Doughnuts)
Lightly crisp on the outside, tender and cakey on the inside, these Orange Ricotta Zeppole are everything you want in a homemade Italian doughnut. Infused with fresh orange zest and creamy ricotta cheese, they strike the perfect balance between sweet, citrusy, and comforting.
Equipment
- large heavy-bottomed pot with tall sides or an electric deep fryer
- candy or cooking (meat) thermometer
- cookie scoop (optional)
- slotted spoon or spider strainer
Ingredients
- neutral oil for frying canola or vegetable
- ¾ cup all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon Kosher or fine sea salt
- 2 tablespoon white granulated sugar
- 2 large eggs, lightly beaten
- ¼ teaspoon vanilla bean paste or vanilla extract
- 1 cup whole milk ricotta cheese, drained if watery *see post for notes on ricotta
- 2 tsp orange zest (or measure with your heart)
- powdered (confectioner's) sugar, granulated sugar, or melted chocolate for topping
Instructions
- Heat the oil. Pour oil into a large, heavy pot (or deep fryer) so it's about 2-3 inches deep. Turn the heat to medium and let it warm up until it's hot enough to fry (about 355-365°F). If you have a candy thermometer, clip it to the side of the pot to check the temperature (or you can use an instant-read digital food thermometer). *If using a deep-fryer, follow your manufacturer's instructions for filling and heating. Set a plate nearby lined with paper towels to drain the zeppole after frying. While you wait for the oil to heat, prepare the batter.neutral oil for frying
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar.¾ cup all-purpose flour, ½ tablespoon baking powder, ½ teaspoon Kosher or fine sea salt, 2 tablespoon white granulated sugar
- In a separate bowl, whisk together the eggs, vanilla, ricotta, and orange zest.2 large eggs, lightly beaten, ¼ teaspoon vanilla bean paste or vanilla extract, 1 cup whole milk ricotta cheese, drained if watery, 2 teaspoon orange zest (or measure with your heart)
- Add the wet ingredients to the bowl with the dry ingredients. Using a spatula or wooden spoon, gently combine until just mixed (no flour streaks should remain- do not overmix). Set aside until the oil reaches the correct temperature.
- When the oil is ready, gently drop the batter by tablespoons into the hot oil. Do not overcrowd the pot (I do 4-5 at a time). Fry for 2.5- 3 minutes until golden brown. The zeppole will puff up and begin to turn on their own in the oil. You can always nudge them along using a slotted spoon for even frying. When ready, remove the zeppole with a slotted spoon to a paper-towel-lined plate. Check the oil temperature and adjust the heat as needed. Repeat in batches with the remaining batter (adjusting the temperature each time as needed).
- While still warm, dust generously with powdered sugar (or roll in granulated sugar) or drizzle with melted chocolate. Serve immediately.powdered (confectioner's) sugar, granulated sugar, or melted chocolate for topping
Notes
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- Choose the right oil. Neutral oils like canola or vegetable oil work best. You'll want to add enough oil so that the zeppole will float (about 2-3 inches high in your pot). For reference (when not using my deep fryer), I add 32 ounces of oil to a 4-quart pot.
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- Check the temperature. Heat oil to 355-365°F (179-185°C). Too low and the zeppole will absorb excess oil; too high and the outsides will burn before the inside is cooked.
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- Use a candy thermometer. For the most accurate temperature measurement, use a candy thermometer if you have one. The temperature gauge on my deep fryer is a bit off, and my zeppole burn when I rely on the fryer's settings.
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- Use a cookie scoop. Using a cookie scoop is the easiest way to drop the batter in the oil and avoid getting splattered. I use a #60 cookie scoop, which holds 1 tbsp+⅓ teaspoon of batter, or 0.54 ounces. If you don't have a cookie scoop, drop a heaping tablespoon of batter instead.
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- Don’t overcrowd the pot. Fry in batches so the oil temperature stays steady.
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- Drain well. Use a slotted spoon to transfer fried zeppole to a wire rack or paper towels before rolling in sugar or dusting with powdered sugar.
Nutrition*
Serving: 2 zeppole | Calories: 131kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 134mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 104IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 0.5mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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