This is a simple recipe for an Italian delicacy. These fried ricotta doughnut-like cookies are dusted with confectioners' sugar and served warm.
| Prep Time: | 15m |
| Cook Time: | 25m |
| Ready in: | 40m |
| Yield: | 35 Zeppole |
| Ingredients | |
| 2 quarts vegetable oil for frying 1 cup all-purpose flour 2 teaspoons baking powder 1 pinch salt 1 1/2 teaspoons white sugar 2 eggs, beaten 1 cup ricotta cheese 1/4 teaspoon vanilla extract 1/2 cup confectioners' sugar for dusting | |
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- In a medium heatproof bowl, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
- Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
| Nutrition Information Servings Per Recipe: 35 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 79 cal | Total Fat: | 5.9 g | Cholesterol: | 14 mg | |||
| Sodium: | 38 mg | Carbohydrates: | 5 g | Fiber: | 0.1 g | |||
| Protein: | 1.5 g | |||||||
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