Description
Homemade Zeppole are easy-to-make Italian donuts featuring a light, fluffy texture and a slight crisp on the outside. Made with ricotta cheese, buttermilk pancake mix, and a hint of vanilla, these delightful fried dough balls are perfect dusted with powdered sugar and enjoyed warm with Nutella.
Ingredients
Zeppole Dough
- 2 large eggs
- 1 cup buttermilk pancake mix
- 2 1/2 teaspoons baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 cup whole-milk ricotta cheese
For Frying and Serving
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- Nutella (for serving)
Instructions
- Whisk Eggs: Crack the eggs into a medium mixing bowl or the bowl of a stand mixer. Whisk the eggs until air bubbles begin to form, creating a light base for the dough.
- Beat Dry Ingredients: Add the buttermilk pancake mix, baking powder, granulated sugar, kosher salt, and vanilla extract to the whisked eggs. Beat the mixture together until it becomes crumbly and well combined.
- Fold in Ricotta: Scoop in the whole-milk ricotta cheese and gently fold it into the mixture until a smooth, thick batter is achieved.
- Heat Oil: Heat vegetable oil in a deep dish pot or Dutch oven over medium heat. Use a deep-fry thermometer to monitor the temperature and heat the oil to between 325°F and 375°F (163°C and 190°C), ideal for frying.
- Portion Dough: Use an ice cream scooper to shape portions of the dough into balls. Gently drop each ball into the hot oil to avoid splattering or deforming the dough.
- Fry Zeppole: Fry the dough balls for about 3 minutes each, turning regularly to ensure they cook evenly and develop a golden brown color all around.
- Drain Excess Oil: Remove the cooked zeppole from the oil and place them on paper towels to drain any excess oil and keep them crisp.
- Serve: Dust the zeppole generously with powdered sugar and serve warm with Nutella for dipping or spreading.
Notes
- Maintain oil temperature between 325°F and 375°F to ensure even cooking without absorbing excess oil.
- Use a deep-fry thermometer for accurate temperature control for best results.
- Be gentle when dropping the dough into the oil to prevent splashing and maintain shape.
- Serve zeppole immediately for optimal freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
