Ricotta Zeppolezeppoli Aka Sweet Zeppoli Recipes

ZEPPOLI (WITH RICOTTA) RECIPE - (3.9/5)

Zeppoli (with Ricotta) Recipe - (3.9/5) image

Provided by junerodgers

Number Of Ingredients 9

Ingredients

1 * 1 lb ricotta
2 * 2 tsp vanilla
2 * 2 cups flour
* Vegetable oil
2 * 2 eggs
7 * 7 tsp sugar
2 * 2 tsp baking powder
* Dash of salt
* Confectioner Sugar

Steps:

Preparation First combine dry ingredients, which includes flour, sugar, baking powder and salt. Do not add the confectioner sugar. It is used at the end as a topping. Then combine wet ingredients. Combine wet to dry but don't over mix. In a large pot or deep fryer, heat vegetable oil to 340 degrees. Take a tablespoon and scoop out some of the mixture and gently drop in the hot oil. Fry for 4-5 minutes until golden brown. Drain on paper towel then sprinkle confectioner sugar.

ZEPPOLE

Zeppole image

Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.

Provided by ARVILLALAR

Categories World Cuisine Recipes European Italian

Time 40m

Yield 35

Number Of Ingredients 9

Ingredients

2 quarts vegetable oil for frying
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 ½ teaspoons white sugar
2 eggs, beaten
1 cup ricotta cheese
¼ teaspoon vanilla extract
½ cup confectioners' sugar for dusting

Steps:

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 69.4 calories, Carbohydrate 4.7 g, Cholesterol 12.1 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 24.2 mg, Sugar 1.9 g

RICOTTA ZEPPOLE/ZEPPOLI - AKA "SWEET ZEPPOLI"

Ricotta Zeppole/Zeppoli - Aka

"Way back when," ricotta zeppole were made mostly by the upper class. The peasants used a potato based or just flour based batter. Many Italian great grandmothers/grandmothers have recipes for both versions. Today with ricotta being easily available, the plain zeppole (cheese and potato free) and ricotta zeppole are the most commonly found among street vendors. (There is also a plain flour yeast raised version of zeppole which are sometimes stuffed with chicken livers or anchovies, aka "savory zeppole".) *NOTES: Cooking time is approximate - it depends on how hot your oil is and how many you put in the pan at one time. Yield is approximately 1 dozen.....if you make them large you will get less; if you make them smaller you will get more.

Provided by Dee514

Categories Dessert

Time 35m

Yield 1 dozen (approx)

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 pinch salt
1/2 cup sugar
2 cups ricotta cheese
1/2 cup currants (optional) or 1/2 cup raisins (optional)
2 eggs
1/2 teaspoon vanilla
3 1/2 cups oil, for frying
powdered sugar, for coating or granulated cinnamon sugar
brown paper bag

Steps:

In a large bowl, mix flour, baking powder, salt, stir to combine. Add raisins to flour mixture and toss to coat them.
Add ricotta, eggs and vanilla, blend until smooth.
Let batter rest for 15 minutes.
Drop batter by spoonfuls into a deep pan of hot cooking oil - if using olive oil, do not use extra virgin.
Fry until evenly golden brown on all sides.
With a slotted spoon, remove them from oil.
Place on brown paper to drain slightly.
Put sugar into a paper bag, place a few warm, drained zeppole into the bag and gently shake to coat them with sugar.
Serve while still warm.

Nutrition Facts : Calories 8594.4, Fat 837.6, SaturatedFat 142.9, Cholesterol 622.9, Sodium 1077.1, Carbohydrate 212.4, Fiber 3.4, Sugar 102.1, Protein 80.9

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