Pumpkin Zeppole Recipes

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.

PUMPKIN ZEPPOLE ~ FRITTERS

Steps:

• In a large bowl, mix the flour, baking powder, and salt together.
• In another bowl, whisk the eggs, pumpkin, milk, and melted butter until blended.
• Add to the dry ingredients and mix until all ingredients are blended. Do not over mix.
• In a deep skillet or deep fryer, heat your oil until water sizzles when splashed into the oil.
• Drop the batter by using an ice cream scoop, a few at a time.
• Fry 1 1/2-2 minutes per side until golden brown.
• Drain on paper towels, dust with powdered sugar.
• Serve warm & Enjoy!.