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Zeppole
Zeppole can be made in a variety of ways, each offering a slightly different texture and flavor. One of the quickest and most popular methods is using a ricotta-based batter, which creates light, fluffy zeppole that closely resemble doughnut holes. This easy zeppole recipe combines simple ingredients like ricotta cheese, eggs, flour, sugar, baking powder, and vanilla extract. The thick batter is dropped by the spoonful into hot oil, where it puffs up and turns golden brown. After a brief drain on paper towels, the warm ricotta zeppole are generously dusted with powdered sugar, making them an irresistible Italian treat that's perfect for any occasion.
Nowadays, zeppole are loved not just in Italy but also among Italian-American communities. They’re enjoyed way beyond just St. Joseph’s Day, popping up at festivals and family gatherings all year long. Isn’t that something?
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Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 2 hours
Servings: 36 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup ricotta cheese (whole milk)
  • 2 tsp baking powder
  • 2 large eggs (beaten, room temperature)
  • 2½ tbsp granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • powdered sugar (for dusting)
  • Zest of 1 lemon (optional)
  • 8 cups vegetable oil, (frying)

Equipment

  • Deep fryer or heavy-bottomed pot
  • Candy or deep-fry thermometer

Instructions
 

  1. Heat the oil: In a deep pot or fryer, heat 2–3 inches of vegetable oil to 375°F (190°C).
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
  3. Add wet ingredients: Stir in the eggs, ricotta cheese, vanilla extract, and lemon zest (if using). Mix until you have a thick, sticky batter.
  4. Fry the dough: Using a small cookie scoop or two spoons, carefully drop small scoops of batter into the hot oil, a few at a time. Don't overcrowd the pot.
  5. Cook until golden: Fry each batch for 3–4 minutes, turning occasionally, until puffed and golden brown.
  6. Drain and cool: Remove zeppole with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  7. Dust and serve: While still warm, generously dust with powdered sugar. Serve hot for the best taste!

Notes

Maintain the right oil temperature
Keep your oil at 375°F (190°C). If the oil is too hot, the outside will burn before the inside cooks. Too cool, and your zeppole will be greasy. A kitchen thermometer is a must for consistent results.
Keep them small and uniform
Use a small cookie scoop or two spoons to drop evenly sized portions into the oil. This ensures even cooking and a better texture.
Use whole milk ricotta
Whole milk ricotta gives the best flavor and texture—light, creamy, and just the right amount of richness. Drain excess moisture if your ricotta is too wet.
Don’t overcrowd the pan
Fry in small batches to keep the oil temperature stable and prevent soggy zeppole.