Zeppole are light, airy Italian-style doughnuts with a delicately crisp exterior and a soft, tender center. Made with ricotta cheese and fried until golden, these irresistible treats are traditionally finished with a generous dusting of confectioners’ sugar and served warm. Simple yet luxurious, zeppole are beloved at festivals, holidays, and family gatherings—and once you make them at home, it’s easy to see why.
This version keeps the process straightforward while delivering classic texture and flavor. The ricotta adds moisture and richness, while the gentle frying creates a beautifully puffed doughnut that turns itself in the oil as it cooks. Served fresh, these zeppole are delicate, comforting, and impossible to eat just one.
Ingredients
- 2 quarts vegetable oil – For frying; enough depth allows even cooking and puffing.
- 1 cup all-purpose flour – Provides structure while keeping the dough light.
- 2 teaspoons baking powder – Gives lift and airy texture.
- 1½ teaspoons white sugar – Adds subtle sweetness.
- 1 pinch salt – Balances and enhances flavor.
- 2 large eggs, beaten – Bind the batter and add richness.
- 1 cup ricotta cheese – Creates a tender, moist interior.
- ¼ teaspoon vanilla extract – Adds gentle aromatic warmth.
- ½ cup confectioners’ sugar – For dusting and finishing.
How to Make Zeppole
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