This is the easiest zeppole recipe ever; 5 minutes to make the batter and 3-4 minutes to fry the zeppole – and that’s it! Beautifully soft, delicious and fresh zeppole donuts on your table with minimal effort! Enjoy these zeppole warm, or let them cool and devour with a cup of espresso! Perfect for breakfast, dessert or as a snack!If you’re a visual learner, check out my zeppole recipe video here, with lots of tips and tricks! [https://www.youtube.com/watch?v=aMdmqku80jY](https://www.youtube.com/watch?v=aMdmqku80jY)—–**INGREDIENTS**
* 250g (1 cup) full fat ricotta cheese * 2 eggs * zest of 1 orange * 15ml (1 tbsp.) fresh orange juice * 130g (1 cup) ’00’ flour / all-purpose flour * 28g (2 tbsp.) caster sugar / superfine sugar * 8g (2 tsp.) baking powder * pinch of salt * icing sugar / powdered sugar, to dust * 1-2 litres (34-67 fl oz) neutral oil, to fry (depending on depth of pot!)
—–**METHOD**
1. Into a pot, add 1 – 1.5” of a neutral oil (sunflower, canola, vegetable) into a pot. Heat the oil to 180C | 355F. 2. Whilst the oil is heating, make your batter! Into a bowl add 250g (1 cup) full fat ricotta cheese, 2 eggs, 28g (2 tbsp.) caster/superfine sugar, 15ml (1 tbsp.) fresh orange juice and the zest of 1 orange. Give the mixture a good whisk until really smooth! 3. To the wet mixture, add 130g (1 cup) of ‘00’ flour (or all-purpose), a pinch of salt and 8g (2 tsp.) baking powder. Mix together until your batter is smooth. 4. The baking powder activates really quickly, so time to fry! Using a 2 tbsp. cookie scoop (or two tablespoons!), place a ball of your batter into the oil. Fry your zeppole for 3 – 4 minutes, until they turn a deep golden brown. 5. The zeppole will rotate themselves as they cook, but if one gets stuck to the side of your pot, just give it a helping hand! Try not to overcrowd your pot with zeppole. In a large pot, I cooked 6 zeppole at once. In a smaller pot, I’d recommend adding only 3 – 4 zeppole. The most important thing is, keep an eye on your oil temperature and try to maintain a steady 180C | 355F. 6. Remove your fried zeppole and place onto a tray lined with a paper towel; this will help remove any excess oil. 7. Once cooled, dust liberally with icing sugar/powdered sugar – and enjoy! :)If you have any questions, feel free to ask below! If you make this recipe, let me know how you get on! I’d love to hear your thoughts!Dani – Black Cat Kitchen
joemondo
Just in time for St Joseph’s Day.
melanzanefritte
Ok you got me. I’m setting the alarm for 6am, gotta cook before everyone wakes up.
3 Comments
This is the easiest zeppole recipe ever; 5 minutes to make the batter and 3-4 minutes to fry the zeppole – and that’s it! Beautifully soft, delicious and fresh zeppole donuts on your table with minimal effort! Enjoy these zeppole warm, or let them cool and devour with a cup of espresso! Perfect for breakfast, dessert or as a snack!If you’re a visual learner, check out my zeppole recipe video here, with lots of tips and tricks! [https://www.youtube.com/watch?v=aMdmqku80jY](https://www.youtube.com/watch?v=aMdmqku80jY)—–**INGREDIENTS**
* 250g (1 cup) full fat ricotta cheese
* 2 eggs
* zest of 1 orange
* 15ml (1 tbsp.) fresh orange juice
* 130g (1 cup) ’00’ flour / all-purpose flour
* 28g (2 tbsp.) caster sugar / superfine sugar
* 8g (2 tsp.) baking powder
* pinch of salt
* icing sugar / powdered sugar, to dust
* 1-2 litres (34-67 fl oz) neutral oil, to fry (depending on depth of pot!)
—–**METHOD**
1. Into a pot, add 1 – 1.5” of a neutral oil (sunflower, canola, vegetable) into a pot. Heat the oil to 180C | 355F.
2. Whilst the oil is heating, make your batter! Into a bowl add 250g (1 cup) full fat ricotta cheese, 2 eggs, 28g (2 tbsp.) caster/superfine sugar, 15ml (1 tbsp.) fresh orange juice and the zest of 1 orange. Give the mixture a good whisk until really smooth!
3. To the wet mixture, add 130g (1 cup) of ‘00’ flour (or all-purpose), a pinch of salt and 8g (2 tsp.) baking powder. Mix together until your batter is smooth.
4. The baking powder activates really quickly, so time to fry! Using a 2 tbsp. cookie scoop (or two tablespoons!), place a ball of your batter into the oil. Fry your zeppole for 3 – 4 minutes, until they turn a deep golden brown.
5. The zeppole will rotate themselves as they cook, but if one gets stuck to the side of your pot, just give it a helping hand! Try not to overcrowd your pot with zeppole. In a large pot, I cooked 6 zeppole at once. In a smaller pot, I’d recommend adding only 3 – 4 zeppole. The most important thing is, keep an eye on your oil temperature and try to maintain a steady 180C | 355F.
6. Remove your fried zeppole and place onto a tray lined with a paper towel; this will help remove any excess oil.
7. Once cooled, dust liberally with icing sugar/powdered sugar – and enjoy! :)If you have any questions, feel free to ask below! If you make this recipe, let me know how you get on! I’d love to hear your thoughts!Dani – Black Cat Kitchen
Just in time for St Joseph’s Day.
Ok you got me. I’m setting the alarm for 6am, gotta cook before everyone wakes up.