Zeppole di Ricotta
Often called Italian doughnuts, Zeppole di Ricotta are light and crispy, fried pastries made with ricotta cheese and sprinkled with powdered sugar...
Servings: 6 servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups Ricotta Cheese
- 4 eggs
- 1 teaspoon vanilla extract
- quart of oil (for frying)
Instructions
- Whisk together the flour, sugar, baking powder,a nd salt in a large bowl.
- Add the ricotta, eggs, and vanilla; stir well to combine. Set aside.
- Pour enough oil into a large, deep pot to reach a depth of 2-inches. Heat oil on medium heat until it reaches 350 degrees F.
- Drop batter by heaping teaspoonfuls into hot oil, a few at a time. Fry until golden-brown, 3-4 minutes per batch.
- Using a slotted spoon, transfer zeppole to a paper towel lined plate to drain.
- Dust with powdered sugar and serve warm.