Zeppole

Ricotta cheese is used to make the simple Italian treat known as zeppole. They cook in about 15 minutes and are crispy, fluffy, and best of all, quick!

Ingredients :

• Vegetable oil for frying

• 3/4 cup (95g) (95g) universal flour

• 14 cup (50g) of sugar

• Baking powder, two teaspoons

• 2 big eggs and 1/8 teaspoon kosher salt

• Vanilla extract, two tablespoons

• 1 cup (227g) (227g) whole milk ricotta

• Sugar granules for dusting

STEPS :

     1. Oil heating up :

2 inches of oil should be added to a sizable Dutch oven or heavy-bottomed pot, and medium heat should be used. With a deep-fry thermometer or an instant-read thermometer, heat the oil to 375°F while keeping an eye on the temperature.

A spider or a slotted heat-proof spoon should be placed on the counter adjacent to your frying station along with a plate lined with a few layers of paper towels.

     2. The dry ingredients together :

Mix the flour, sugar, baking powder, and salt in a sizable mixing bowl.

     3. Add the vanilla and eggs by whisking :

Make a well within the middle of the dry ingredients. Add the vanilla and eggs to the well's center. Whisk the eggs and vanilla until well-combined without touching the well's sides. As you continue to whisk, carefully add more dry ingredients to the well to create a smooth batter by doing so. As soon as the mixture is smooth and well-combined, stop mixing.

     4. Toss the ricotta in :

Gently incorporate the ricotta into the mixture using a rubber spatula. Avoid overmixing. Ricotta pieces must to be apparent throughout the batter.

     5. The zeppole in oil :

A 2-tablespoon cookie scoop should be lightly greased with nonstick baking spray. Scoop the batter carefully into the heated oil in batches. To avoid the hot oil splashing, avoid dropping the batter into the pan from too high. You can fry a number of zeppole at once, depending on the width of your pot, but take care not to crowd it. Fry for 2 to a few minutes on either side, or till golden brown. Use the spider to retrieve them, then place them on the paper towels to cool slightly.

     6. Serve :

Serve the zeppole warm after liberally dusted with powdered sugar.

Zeppole taste best right away after being removed from the fryer. Any leftovers can be kept for one to two days at room temperature in an airtight container.

Read More Recipes : CLICK HERE