Authentic  Italian Zeppole With Ricotta Dough Recipe

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Authentic Italian Zeppole with Ricotta Dough

Annamaria Settanni McDonald

By
@ArtByASM

Zeppole or Sfingi has a 2 basic recipe, but one uses potatoes and one uses ricotta. The ricotta version was used by the more higher class. The zeppole was first made in the Middle Ages. I personally love both ways, whether it's potatoes or ricotta. They both bring the true flavor of the original fried zeppole, or else it would just be fried pizza dough. There is also a cream puff pastry version of the zeppole while the this one is more of a fritter. Every year this is made at my church's Italian festival, the church is Saint Rocco's in Cleveland.


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Comments:

Serves:

varies by size

Prep:

45 Min

Cook:

15 Min

Ingredients

1 c
all purpose flour, sifted
1 tsp
baking powder
1 pinch
salt
1 lb
ricotta cheese
4
eggs
powdered sugar for garnish

Directions Step-By-Step

1
Mix flour, baking powder and salt. Add ricotta cheese and eggs. Blend until smooth. Let rest for 15 minutes.
2
Spoon batter into a deep pan of olive oil (do not use extra virgin).
3
Remove zeppole from oil when they turn golden brown, you may have to turn them.
4
Garnish the zeppole while still warm with powdered sugar. Best way to completely coat is by placing them in a bag with a whole bunch of powdered sugar and SHAKE SHAKE SHAKE! =)
5
Best served hot or warm.

About this Recipe

Course/Dish: Other Desserts
Regional Style: Italian