Pumpkin Ricotta Zeppole

Pumpkin Ricotta Zeppole .

Pumpkin Ricotta Zeppole


For 4 Dozen(s)

For the Zeppole:

  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 8 ounces whole milk ricotta
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • olive oil for frying

To Roll:

  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon


  1. In a mixing bowl whisk together the flour, sugar, baking powder, salt and pumpkin pie spice. Set aside.
  2. In another mixing bowl whisk together the ricotta, eggs, pumpkin and vanilla.
  3. Add the dry ingredients into the bowl with the wet and mix with a spatula until all the dry ingredients are fully absorbed.
  4. Fill a heavy bottomed saucepan with about 2 inches of oil and heat to 325-350 degrees.
  5. Using a small ice cream scoop, or 2 spoons, drop the dough into the oil and fry in batches until golden brown. About 1-2 minutes.
    *Be careful to monitor the temperature of the oil. If the oil is too hot the zeppole will burn on the outside and be raw on the inside. Using a thermometer is best for maintaining the temperature between 325-350 degrees.
  6. Remove to a paper towel lined plate.
  7. Roll in the cinnamon sugar mixture. Serve immediately.



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