Zeppole (Italian Ricotta Donuts) are made with a simple dough, fried until golden and puffy, and tossed in powdered sugar to serve.

This fried Italian pastry is perfect for dessert or a sweet breakfast treat. If you love Chinese Donuts or Mexican Buñuelos, Zeppoles are the Italian spin on a delicious donut.

Sabrina’s Zeppole (Italian Ricotta Donuts) Recipe

Zeppole is a classic Italian donut originating in Southern Italy. They are often sold as street food and considered a key part of celebrating Saint Joseph’s Day. These perfect, bite-sized treats will absolutely melt in your mouth. Keep in mind that they’ll go fast! So, if you’re trying to serve a large group, you may want to double up on the recipe. One of these sweet ricotta donuts just isn’t enough.

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Ingredients

Instructions

Zeppole:

In a large pot add the ricotta cheese, eggs, flour, sugar, baking powder and salt; whisk well to combine.
Turn the heat onto medium low and cook while whisking until well combined and ricotta has melted into the mixture.
Remove from the heat, whisk in the vanilla extract.
Heat oil in a deep-fryer or 3″ of oil in a large dutch oven to 350 degrees.
Using a small cookie scoop or 1 tablespoon measure, carefully drop balls of dough into the hot oil, do not crowd the pan.
Fry the donuts for 2-3 minutes until golden brown on each side.
Remove with large curved spatula or a chop stick for easy removal.
In a second batch, fry up all the donut holes, about 2 minutes or until golden brown.
Add the donuts to a large paper bag filled with the powdered sugar and shake to coat.
Serve immediately, they're best warm.