Pumpkin Zeppole Fritters Recipes

ZEPPOLE, ITALIAN RICOTTA DOUGHNUTS

Steps:

• 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.
• Stir the flour mixture into the ricotta mixture until thoroughly combined.
• 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.
• If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
• Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
• Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
• Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
• Dust with icing or powdered sugar and serve while still warm.

PUMPKIN RICOTTA ZEPPOLE

Steps:

• Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
• In a separate bowl, use an electric mixer to beat together the ricotta cheese and the eggs just until fairly smooth.
• Add the pumpkin purée and vanilla extract to the ricotta mixture and mix till well combined.
• Stir the flour mixture into the ricotta mixture until thoroughly combined.
• 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)
• Avoid having the oil drop below 350 degrees F as this will render a soggy doughnut. And you'll also want to avoid the oil exceeding 375 degrees F. as too high of a temperature will quickly darken the doughnut while leaving the inside under cooked.
• Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
• Fry the zeppole for about 1 1/2 to 2 minutes, turning often until they are puffy, fluffy and golden brown. You'll need extra time for larger sized doughnuts.
• Use a slotted spoon to remove the zeppole from the pot and transfer them to a tray lined with paper towels.
• Repeat until you have used up the remaining batter.
• When done roll the zeppole in the cinnamon sugar, turning to coat all over and serve while still warm.