Easy Ricotta Zeppole (Italian Donuts)

5 from 1 vote

Fluffy Ricotta Zeppole, fried to golden perfection and buried under powdered sugar, ready in just 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Brunch, Dessert

Cuisine: Italian

Keyword: italian donuts, ricotta zeppole, zeppole

Servings:

Calories: 69kcal

In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk the eggs, ricotta cheese, vanilla extract, and milk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick and sticky.
Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or skillet to 350°F (175°C). Use a candy thermometer to maintain the temperature.
Using a small cookie scoop or two spoons, drop tablespoon-sized portions of the batter into the hot oil. Do not overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed. Use a slotted spoon to turn them as they cook.
Remove the zeppole with a slotted spoon and drain them on a plate lined with paper towels.
Once slightly cooled, dust the zeppole generously with powdered sugar.
Serve warm, with optional sides like chocolate sauce, honey, or fruit preserves for dipping.

Ricotta: Use full-fat ricotta. If it’s very wet, drain it a little in a fine mesh sieve so your batter isn’t too loose.
Oil Temperature: Keep the oil steady at 350°F (175°C). Too cold = greasy. Too hot = burnt on the outside, raw inside. A cheap candy thermometer is worth it.
Don’t overcrowd: Fry just a few at a time. Adding too many drops the oil temp fast and gives you sad, soggy donuts.
Best served fresh: Zeppole are at their peak warm and fluffy, right after frying. They don’t store well, make them, eat them, no regrets.
Optional fillings: Once cooled, slice and fill with jam, Nutella, or pastry cream for a next-level treat.