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Ricotta Zeppole (Italian-American Fried Dough)

Light, airy, and perfectly golden, these Italian-American ricotta zeppole are quick to whip up and fry to perfection. Generously dusted with powdered sugar and served with a warm, rich chocolate dipping sauce, they make an irresistible treat.

Prep 15 min Cook 20 min Total 45 min Level Intermediate

Serves 6

Ingredients

Zeppole Dough

1 cup Whole milk ricotta cheese — Drained of excess liquid
2 whole Large eggs — Room temperature
0.25 cup Granulated sugar
1 teaspoon Vanilla extract
1 cup All-purpose flour — Spoon and leveled
2 teaspoons Baking powder
0.25 teaspoon Kosher salt

Frying & Coating

4 cups Vegetable or canola oil — Or enough for 2 inches of depth in your pot
0.5 cup Powdered sugar — For dusting

Chocolate Dipping Sauce

0.5 cup Heavy cream (optional)
0.5 cup Semi-sweet chocolate chips (optional)
0.5 teaspoon Vanilla extract (optional)

Instructions

In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until a deep-fry thermometer registers 375°F (190°C). Line a baking sheet with paper towels and place a wire cooling rack on top.
~10 min
Maintaining the oil temperature is crucial. Adjust the heat as needed so it doesn't drop too low or get too hot.
While the oil heats, make the dough. In a medium mixing bowl, whisk together the drained ricotta cheese, eggs, granulated sugar, and vanilla extract until smooth.
~3 min
If your ricotta is very wet, gently press it in a fine mesh sieve or cheesecloth beforehand.
Add the all-purpose flour, baking powder, and salt to the wet ingredients. Fold with a rubber spatula just until combined. Do not overmix; the dough should be thick and slightly sticky.
~2 min
Overmixing will develop gluten and make the zeppole tough instead of airy.
Once the oil is at 375°F, use a small cookie scoop or two spoons to carefully drop tablespoon-sized mounds of dough into the hot oil. Fry in batches of 5-6 to avoid overcrowding the pot.
~15 min
Dip your scoop or spoons in a little oil first to prevent the dough from sticking.
Fry the zeppole for about 3 to 4 minutes, turning them occasionally with a spider skimmer so they brown evenly on all sides. They should be deeply golden brown and puffed up.
~4 min
Test the first zeppole by cutting it open to ensure it is cooked through the center.
Remove the fried zeppole using the skimmer and transfer them to the prepared wire rack. Let them drain and cool slightly. Repeat until all dough is fried.
~5 min
Let the oil return to 375°F between batches.
To make the optional chocolate dipping sauce: Heat the heavy cream in a small saucepan or microwave until simmering. Pour over the chocolate chips in a bowl, let sit for 1 minute, then add vanilla and whisk until smooth.
~3 min
If the chocolate isn't fully melted, microwave in 10-second bursts, stirring in between.
Generously dust the warm zeppole with powdered sugar using a fine-mesh sieve. Serve immediately with the chocolate dipping sauce on the side.
~2 min
Zeppole are best served warm, shortly after frying.

Nutrition

310

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

280

Sodium (mg)

Cholesterol (mg)

Equipment

Heavy-bottomed pot or Dutch oven
Deep-fry thermometer
Spider skimmer or slotted spoon
Mixing bowls
Whisk
Paper towels
Wire cooling rack

Tips & Storage

Make sure your baking powder is fresh, as this is what gives the zeppole their fluffy, airy texture.
Do not make the dough balls too large, or the outside will burn before the inside cooks.
If you want a citrusy variation, add 1 teaspoon of lemon or orange zest to the dough.
Storage: Zeppole are highly recommended to be eaten fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat in a 350°F (175°C) oven or air fryer for 3-5 minutes to restore crispness, then re-dust with powdered sugar.