Italian Ricotta Doughnuts

Italian Ricotta Doughnuts


135 people made this

About this recipe: 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.


Serves: 35 

  • 2 litres vegetable oil for frying
  • 125g plain flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 1/2 teaspoons caster sugar
  • 2 eggs, beaten
  • 245g ricotta cheese
  • 1/4 teaspoon vanilla extract
  • 60g icing sugar, for dusting

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat oil in a deep fat fryer to 190 degrees C.
  2. In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
  3. Drop by tablespoons into the hot oil a few at a time. The doughnuts will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper bag and dust with icing sugar. Serve warm.

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