Orange Ricotta Zeppole

Orange Ricotta Zeppole.

Orange Ricotta Zeppole


For 2 Dozen(s)

For the Zeppole:

  • 10 ounces whole milk ricotta
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 orange, zest only
  • 3 tablespoons granulated sugar, plus more for rolling the zeppole
  • 1 1/2 cups 00 or all purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • olive oil for frying
  • ground cinnamon for rolling as desired


  1. In a large mixing bowl whisk together the ricotta, eggs, vanilla, orange zest and sugar until smooth.
  2. Whisk in the flour, salt and finally the baking powder until you have a smooth batter. Set aside.
  3. Put a 5 quart heavy bottomed stock pot over a high flame and heat about 3 inches of oil. You want your oil to be just under 350 degrees, you can use a thermometer if you like.
  4. Fill a small glass or bowl with some oil as well
  5. As soon as the oil is hot dip a small ice cream scoop in the glass of oil first and then begin dropping scoops of batter into the hot oil. Fry in batches until golden brown, about 1-2 minutes each. Transfer to a paper towel lined plate.
  6. On a plate, whisk together some granulated sugar and ground cinnamon as desired. Roll each of the zeppole int the cinnamon and sugar. Serve warm.



Be the first to post a review

You must be logged in to review