Pumpkin Ricotta Zeppole Recipes

PUMPKIN ZEPPOLE

Pumpkin Zeppole image

As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.

Provided by Chef John

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon fine salt
½ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
8 ounces fresh ricotta cheese, well drained
½ cup pumpkin puree
2 tablespoons pumpkin puree
¼ cup white sugar
2 large eggs
1 teaspoon vanilla extract
Canola oil, for frying

Steps:

Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 27.4 g, Cholesterol 55.3 mg, Fat 14.8 g, Fiber 1.2 g, Protein 7.4 g, SaturatedFat 3.3 g, Sodium 327.1 mg, Sugar 7.1 g

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