Jill Hawkins
@hawbossjil
Pumpkin Ricotta Zeppole
Delightful pumpkin zeppole made with fresh ricotta and pumpkin puree, lightly fried to golden perfection. These fluffy Italian treats are perfect for any occasion, especially during the fall season.
Details
- Cuisine:italian
- Meal Type:snack
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:12
- Views:7
Recipe Information
- Prep time25 min.
- Cook time15 min.
- Total time40 min.
- Servings8
Ingredients
- 1 1/2 cups
- 1 1/2 teaspoons
- 1/2 teaspoon
- 1/2 teaspoon
- 1/8 teaspoon
- 8 ounces
- 1/2 cup
- 2 tablespoons
- 1/4 cup
- 2
- 1 teaspoon
- as needed
Cooking Instructions
Follow our step-by-step guide on how to make Pumpkin Ricotta Zeppole.
Step 1
In a mixing bowl, combine flour, baking powder, salt, cinnamon, and nutmeg, whisking until everything is harmoniously blended.
Step 2
In another bowl, blend ricotta cheese, 1/2 cup of pumpkin puree, sugar, eggs, and vanilla extract until the mixture is silky smooth.
Step 3
Gently fold the ricotta mixture into the dry ingredients, stirring until a loose batter forms, reminiscent of a cozy autumn day.
Step 4
Heat canola oil in a deep fryer or large saucepan to a sizzling 375°F (190°C).
Step 5
With one spoon, scoop a generous tablespoon of batter, and with a second spoon, carefully slide the dough into the hot oil.
Step 6
Fry the zeppole in batches for about a minute; if they don’t flip on their own, gently nudge them with a strainer to achieve a golden brown on both sides, which should take about another minute.
Step 7
Once they reach that perfect golden hue, lift the zeppole out with a strainer and let them drain on a cooling rack, allowing the aroma of pumpkin and spices to fill your kitchen.
Step 8
Enjoy these delightful treats warm, and savor the flavors of fall in every bite.