Orange Ricotta Zeppole ___

Orange Ricotta Zeppole


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
  • 1.5 cups 00 or all purpose flour
  • 0.25 teaspoon salt
  • 2 teaspoons baking powder
  • olive oil for frying
  • ground cinnamon for rolling as desired


In a large mixing bowl whisk together the ricotta, eggs, vanilla, orange zest and sugar until smooth.

Whisk in the flour, salt and finally the baking powder until you have a smooth batter. Set aside.

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.

Fill a small glass or bowl with some oil as well

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.

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.