Authentic Italian Zeppole with Ricotta Dough
Annamaria Settanni McDonald
How to Make Authentic Italian Zeppole with Ricotta Dough
- Mix flour, baking powder and salt. Add ricotta cheese and eggs. Blend until smooth. Let rest for 15 minutes.
- Spoon batter into a deep pan of olive oil (do not use extra virgin).
- Remove zeppole from oil when they turn golden brown, you may have to turn them.
- 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! =)
- Best served hot or warm.