Ricotta Zeppole Recipes

ZEPPOLE

Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.

Provided by ARVILLALAR

Categories World Cuisine Recipes European Italian

Time 40m

Yield 35

Number Of Ingredients 9

Zeppole image

Steps:

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
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.
Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 4.7 g, Cholesterol 12.1 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 24.2 mg, Sugar 1.9 g

Ingredients

2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 ½ teaspoons white sugar
2 eggs, beaten
1 cup ricotta cheese
¼ teaspoon vanilla extract
½ cup confectioners' sugar for dusting

RICOTTA ZEPPOLE/ZEPPOLI - AKA "SWEET ZEPPOLI"

"Way back when," ricotta zeppole were made mostly by the upper class. The peasants used a potato based or just flour based batter. Many Italian great grandmothers/grandmothers have recipes for both versions. Today with ricotta being easily available, the plain zeppole (cheese and potato free) and ricotta zeppole are the most commonly found among street vendors. (There is also a plain flour yeast raised version of zeppole which are sometimes stuffed with chicken livers or anchovies, aka "savory zeppole".) *NOTES: Cooking time is approximate - it depends on how hot your oil is and how many you put in the pan at one time. Yield is approximately 1 dozen.....if you make them large you will get less; if you make them smaller you will get more.

Provided by Dee514

Categories Dessert

Time 35m

Yield 1 dozen (approx)

Number Of Ingredients 11

Ricotta Zeppole/Zeppoli - Aka

Steps:

In a large bowl, mix flour, baking powder, salt, stir to combine. Add raisins to flour mixture and toss to coat them.
Add ricotta, eggs and vanilla, blend until smooth.
Let batter rest for 15 minutes.
Drop batter by spoonfuls into a deep pan of hot cooking oil - if using olive oil, do not use extra virgin.
Fry until evenly golden brown on all sides.
With a slotted spoon, remove them from oil.
Place on brown paper to drain slightly.
Put sugar into a paper bag, place a few warm, drained zeppole into the bag and gently shake to coat them with sugar.
Serve while still warm.

Nutrition Facts : Calories 8594.4, Fat 837.6, SaturatedFat 142.9, Cholesterol 622.9, Sodium 1077.1, Carbohydrate 212.4, Fiber 3.4, Sugar 102.1, Protein 80.9

Ingredients

1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 pinch salt
1/2 cup sugar
2 cups ricotta cheese
1/2 cup currants (optional) or 1/2 cup raisins (optional)
2 eggs
1/2 teaspoon vanilla
3 1/2 cups oil, for frying
powdered sugar, for coating or granulated cinnamon sugar
brown paper bag

AUTHENTIC ITALIAN ZEPPOLE WITH RICOTTA DOUGH

Zeppole or Sfingi has a 2 basic recipe, but one uses potatoes and one uses ricotta. The ricotta version was used by the more higher class. The zeppole was first made in the Middle Ages. I personally love both ways, whether it's potatoes or ricotta. They both bring the true flavor of the original fried zeppole, or else it...

Provided by Annamaria Settanni McDonald

Categories Other Desserts

Time 1h

Number Of Ingredients 6

Authentic Italian Zeppole with Ricotta Dough image

Steps:

1. Mix flour, baking powder and salt. Add ricotta cheese and eggs. Blend until smooth. Let rest for 15 minutes.
2. Spoon batter into a deep pan of olive oil (do not use extra virgin).
3. Remove zeppole from oil when they turn golden brown, you may have to turn them.
4. Garnish the zeppole while still warm with powdered sugar. Best way to completely coat is by placing them in a bag with a whole bunch of powdered sugar and SHAKE SHAKE SHAKE! =)
5. Best served hot or warm.

Ingredients

1 c all purpose flour, sifted
1 tsp baking powder
1 pinch salt
1 lb ricotta cheese
4 eggs
powdered sugar for garnish

RICOTTA ZEPPOLE

Typical carnival fair with twist. The addition of ricotta cheese gives it so much more flavor and keeps the little pastries moist! These go so fast-you can keep the ones you make warm in a low oven. Make sure you sugar them while they're still warm-yum!

Provided by Amy Scotti

Categories Other Snacks

Time 10m

Number Of Ingredients 5

Ricotta Zeppole image

Steps:

1. Heat oil in a heavy pot until hot enough for frying.
2. Mix flour, ricott and eggs until well blended. Drop by rounded tablespoons into hot oil. Fry until golden brown and cooked in the middle. You might have to test one.
3. Roll in powdered sugar while still warm. I do this in a paper bag. Eat while warm.

Ingredients

1 c self rising cake flour (presto)
1 15 oz. container whole milk ricotta cheese
2 eggs
powdered sugar
vegetable oil

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ZEPPOLE ITALIAN RICOTTA DOUGHNUTS - MARISA'S ITALIAN KITCHEN

Web Feb 26, 2020 Instructions. In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside. …
From marisasitaliankitchen.com
4.1/5 (11)
Category Dessert
Cuisine Italian
Calories 52 per serving

In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.

Ricotta Zeppole Recipes

ZEPPOLE

Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.

RICOTTA ZEPPOLE/ZEPPOLI - AKA "SWEET ZEPPOLI"

AUTHENTIC ITALIAN ZEPPOLE WITH RICOTTA DOUGH

RICOTTA ZEPPOLE

Typical carnival fair with twist. The addition of ricotta cheese gives it so much more flavor and keeps the little pastries moist! These go so fast-you can keep the ones you make warm in a low oven. Make sure you sugar them while they're still warm-yum!

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