1. Heat the oil
Pour the vegetable oil into a deep fryer or heavy pot and heat to 375°F (190°C). Maintaining this temperature is key for zeppole that puff properly without absorbing excess oil. While the oil heats, prepare the batter.
2. Make the batter
In a medium saucepan, combine the flour, baking powder, sugar, and salt. Stir to evenly distribute the dry ingredients. Add the beaten eggs, ricotta cheese, and vanilla extract.
Place the saucepan over low heat and mix gently until the ingredients come together into a thick, sticky batter. The batter should be cohesive and soft, not dry. Mixing over low heat helps everything combine smoothly without overworking the flour.
3. Fry the zeppole
Using a tablespoon, carefully drop spoonfuls of batter into the hot oil, frying only a few at a time to avoid crowding. As they cook, the zeppole will naturally puff and flip themselves. Fry for about 3–4 minutes, until evenly golden brown on all sides.
Once cooked, remove the zeppole with a slotted spoon and drain briefly in a paper sack or on paper towels. This helps absorb excess oil while keeping the exterior lightly crisp.
4. Dust and serve
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