Zeppole

1. Stage

Heat the oil: Fill a large Dutch oven or heavy-bottomed saucepan with 2 inches of oil and set it over medium heat. Heat the oil to 375°F, using a deep-fry thermometer to monitor the temperature or checking periodically with an instant-read thermometer. Line a plate with a couple layers of paper towels and set it on the counter next to your frying station, along with a spider or a slotted heat-proof spoon.

2. Stage

Combine the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. Stage

Whisk in the eggs and vanilla: Make a well in the middle of the dry ingredients. Add the eggs and the vanilla to the center of the well. Without disturbing the sides of the well, whisk the eggs and vanilla together until combined. Continue whisking, expanding the well by slowly pulling in the dry ingredients to form a smooth batter. Stop mixing as soon as the mixture is combined and smooth.

4. Stage

Fold in the ricotta: Use a rubber spatula to gently fold the ricotta into the batter. Don’t overmix. There should be visible chunks of ricotta dispersed in the batter.

5. Stage

Fry the zeppole: Use some nonstick baking spray to lightly grease a 2-tablespoon cookie scoop . Working in batches, carefully scoop the batter into the hot oil. Avoid dropping the batter into the oil from too high to prevent the hot oil from splashing. Depending on the width of your pot, you can fry several zeppole at a time, but be careful not to overcrowd the pot. Fry for 2 to 3 minutes per side, or until they are golden brown. Fetch them out with the spider and set them on the paper towels to cool slightly.

6. Stage

Serve: Dust the zeppole with a generous amount of powdered sugar and serve warm. Zeppole are best soon after they come out of the fryer. Any leftovers can be stored in an airtight container at room temperature for 1 to 2 days. Did you love the recipe? Leave us some stars below!