Zeppole - Easy Italian Doughnuts Made with Creamy Ricotta Cheese

Hello, how are you today? Welcome to our blog about Cooking. We hope you are very well and looking forward to the new Free Information or Tutorial.

Today we want to share with you a special post:

Zeppole - Easy Italian Doughnuts Made with Creamy Ricotta Cheese

Zeppole are small Italian donuts, similar to fritters or donuts, made with ricotta cheese. They have a crispy shell and incredibly fluffy interior, especially when they're still warm.

Even with their lightness, the fresh ricotta makes them rich and creamy.

Best of all, since baking powder is used in the dough instead of yeast, they're incredibly simple and quick to make. You can have hot zeppole in about 15 minutes!

Even with little planning, zeppole are great for breakfast on a special morning. They make adorable little bites along with your coffee.

Serve hot with a generous dusting of powdered sugar.

They are also delicious with jam or Nutella.

Tips and Tricks for Making Zeppole

Sometimes I'm wary of recipes that involve deep frying at home. They often seem like a lot of work which also creates a lot of mess.

But I promise you, making zeppole is almost as easy as making pancakes.

Here are some tips for frying zeppole.

Have everything you need on hand before you start frying: a plate lined with paper towels, a spider or slotted spoon, and your batter bowl and cookie scoop.

Use a deep-fry thermometer or instant-read thermometer to monitor the temperature. Adjust the heat accordingly between batches – you want the oil to be around 375°F at all times.

Let the fried zeppole drain some of the oil and cool slightly before dusting with the powdered sugar so it doesn't melt.

Enjoy Zeppole with spices, zest and fillings

When the zeppole are warm and crisp, covered in icing sugar, they don't need much else. However, if you're looking for something to push them over the edge, try one of these variations:

  • Add some spice: To the dry ingredients add 1/4 teaspoon of ground nutmeg or ground cinnamon.
  • Add a little zest: along with the eggs and vanilla extract, add the zest of half a lemon or a quarter of an orange.
  • Add a filling: Use a pastry bag to fill the zeppole with jam, custard or Nutella.

How to store leftovers

Be sure to enjoy the zeppole while it is still hot and crispy after frying. If you have leftovers, store them in an airtight container at room temperature for 1 to 2 days.


  • Vegetable oil for frying
  • 3/4 cup (95 g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 2 teaspoons of baking powder
  • 1/8 teaspoon kosher salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (227g) whole wheat ricotta
  • Powdered sugar for dusting


Heat the oil:

Fill a large Dutch oven or heavy-bottomed pot with 2 inches of oil and place over medium heat.

Heat oil to 375°F, using a deep-fry thermometer to monitor temperature or checking periodically with an instant-read thermometer.

Line a plate with a few layers of paper towels and place it on the counter next to your fry station, along with a heatproof spider or slotted spoon.

Combine the dry ingredients:

In a large bowl, combine the flour, sugar, yeast, and salt.

Beat the eggs and vanilla:

Make a hole in the middle of the dry ingredients. Add the eggs and vanilla to the center of the well.

Without stirring the sides of the well, add the eggs and vanilla until blended.

Continue to beat, expanding the well by slowly pulling in the dry ingredients to form a smooth dough.

Stop mixing once the mixture is combined and smooth.

Double the ricotta:

Use a rubber spatula to gently fold the ricotta into the batter. Do not over mix. There should be visible bits of ricotta scattered throughout the dough.

Fry the zeppole:

Use some nonstick spray to lightly grease a 2 tablespoon cookie scoop. Working in batches, carefully place the dough into the hot oil.

Avoid dropping the dough into the oil too high to prevent the hot oil from splattering.

Depending on the width of the pan, you may be able to fry several zeppole at once, but be careful not to overcrowd the pan.

Fry for 2 to 3 minutes on each side, or until golden. Catch them with the spider and place them on paper towels to cool slightly.


Dust the zeppole with a generous amount of powdered sugar and serve hot.

Zeppoles are best fresh out of the fryer. Leftovers can be stored in an airtight container at room temperature for 1 to 2 days.

Did you find this post useful or inspiring? Save THIS PIN to your Cooking Board on Pinterest! 😊

You may also like

Go up

This site uses cookies: Read More!