These Zeppole, ricotta doughnuts are so incredibly light… sweet and crunchy on the outside and pillowy soft on the inside. They are simply a snap to make at home.

For the Zeppole:
10 ounces whole milk ricotta – 2 large eggs
2 teaspoons vanilla extract – 1 orange, zest only
3 tablespoons granulated sugar, plus more for rolling the zeppole
1 1/2 cups 00 or all purpose flour
1/4 teaspoon salt – 2 teaspoons baking powder
olive oil for frying – ground cinnamon for rolling as desired
In a large mixing bowl whisk together the ricotta, eggs, vanilla, orange zest and sugar until smooth. Whisk in the flour, salt and finally the baking powder until you have a smooth batter. Set aside.
Put a 5 quart heavy bottomed stock pot over a high flame and heat about 3 inches of oil. You want your oil to be just under 350 degrees, you can use a thermometer if you like. Fill a small glass or bowl with some oil as well.

As soon as the oil is hot dip a small ice cream scoop in the glass of oil first and then begin dropping scoops of batter into the hot oil. Fry in batches until golden brown, about 1-2 minutes each. Transfer to a paper towel lined plate.

On a plate, whisk together some granulated sugar and ground cinnamon as desired. Roll each of the zeppole int the cinnamon and sugar. Serve warm.

Recipe by =>