Homemade Italian Zeppoles
These Homemade Italian Zeppoles are little, round, fried dough balls topped with cinnamon and sugar or powdered sugar. There's nothing better than fresh homemade zeppoles to celebrate any occasion!
Equipment
- Stand mixer with paddle attachment or hand mixer
- Small dutch oven or medium sized sauce pan
- Thermometer
Ingredients
- 40 oz Mazola oil
- 15 oz ricotta
- 5 eggs
- 1/2 cup sugar
- 1 1/2 tsp pure vanilla extract
- 1 zest of a lemon about 2 tsp
- 2 cups flour
- 4 tsp baking powder
- pinch of salt
Cinnamon-Sugar Topping
- 1/2 cup sugar
- 1 tsp cinnamon
Instructions
- In a small dutch oven heat oil to 375 degrees.
- Using a hand mixer with a paddle attachment or a hand mixer, beat the ricotta and sugar until combined.
- Drop in eggs one at a time beating well after each addition.
- Pour in vanilla extract and add lemon zest and beat until combined.
- Add flour, baking powder and salt and beat.
- Using a tablespoon, carefully drop dough into the hot oil, frying in batches. Tip: if the dough gets stuck, dip the spoon in a glass of cold water before gathering up the dough. The zeppole should flip over on its own. If not, turn the zeppole over once or twice, cooking until it is golden brown and puffed up. About 2-3 minutes on each side.
- Once done, remove the zeppole with a slotted spoon and place on paper towels to drain excess oil. Roll in cinnamon-sugar topping.
- Serve and enjoy!
