These delicious doughnuts are also known as zeppole. They are traditionally eaten on St. Joseph's day. Doughnut batter is enriched with ricotta cheese, deep fried and dusted with icing sugar. Enjoy at afternoon tea, elevenses or for general snacking.
I did not follow the recipe, only the measurements, they came out beautifully. I think I made them a little big, and next time I will add a little more sugar and lemon extract. - 15 Jan 2017
Thank you for this recipe Arvilla. My 5 kids loved it. I did increase the sugar content for the batter mixture to 1 tablespoon. Made it just that little bit sweeter. Also note that it is REALLY important to keep the frying heat low and not be tempted to rush the frying process as the outside will cook nicely but the batter will remain quite gooey on the inside. Thanks again!!! - 24 Sep 2003 (Review from Allrecipes US | Canada)
I've never made my own zeppole - but have eaten enough to know which type I like! This recipe hit the nail on the head. Tasted delicious, just like my aunt's!! To spice em up a little bit - we add some pine nuts (pinnoli) and raisins. The raisins really add a touch of sweetness. Also great when you dip them in a cinnamon & sugar mixture. - 25 Dec 2006 (Review from Allrecipes US | Canada)