Zeppoli
These tasty Italian Donuts are tender and perfect for a last minute dessert idea.
Servings Prep Time
2 dozDonuts 10mins
Cook Time Passive Time
10mins 15mins
Servings Prep Time
2 dozDonuts 10mins
Cook Time Passive Time
10mins 15mins
Ingredients
Instructions
  1. In a mixing bowl, whisk together all dries except for the sugar and powdered sugar. Make a small hole in the middle of the dries.
  2. Add the eggs and sugar to the center of the flour. Whisk to combine. Add the ricotta and whisk until blended. Add the milk, vanilla, juice, and zest. Whisk the entire mixture until just combined. Wrap and allow the batter to rest in the fridge for 15 mins.
  3. In a deep pot, fill with the appropriate amount of oil at least 2 inches deep. Measure with a thermometer until oil reaches 340-350f degrees.
  4. Prepare a rack for draining or paper towel-lined tray to absorb any access oil. When batter is ready, remove from the fridge.
  5. Carefully spoon, using a 1 inch ice cream scoop or two soup spoons, dropping tablespoons of batter into the oil. Gently flip the donuts every 20-30 seconds with a total fry time of 2 mins or until centers of the dough are thoroughly cooked and all sides are golden. Using tongs or a slotted mesh spoon, remove the zeppoli and place on the rack/tray to drain.
  6. Dust the zeppoli on the tray or divide the donuts equally into paper bags and add one tablespoon or more of powdered sugar into the bags to close and shake. Serve these beautiful donuts fresh and hot.