Zeppole
Italian ricotta doughnuts! These are the lightest doughnuts I have ever tried. They are so quick and easy and will satisfy any sweet cravings you have. I tossed mine in raspberry sugar made with freeze dried raspberry powder but you could just using plain icing or caster sugar or cinnamon sugar would be really good too! There will be a bit of sugar left over as you need a bit in the bowl to make sure they are coated well. Don’t worry you can save it in an air tight container for next time as you will definitely be making these again!
Ingredients
(Serves 4 for a solid sweet snack)
Zeppole Dough
1 cup ricotta
2 large eggs
3 Tbsp caster sugar
1/4 tsp salt
1 cup flour
2 tsp baking powder
500ml - 1lt canola or vegetable oil
Raspberry Sugar
2 cups caster sugar
1 Tbsp freeze dried raspberry powder
Prep It
Place 1 cup ricotta in a large bowl and add 2 eggs, 3 Tbsp caster sugar and 1/4 tsp salt. Whisk until well combined. Add 1 cup flour and 2 tsp baking powder and fold together, until just combined. Try not to over mix here. Set aside for now.
Combine sugar and raspberry powder in a large bowl and set aside for after frying.
Cook It
Place oil in a high sided medium pot. I use my Le Creuset here as it conducts heat really well and feels safer for deep frying. You want the oil to come to about a third of the way up the pot so the doughnuts fry nicely.
Heat the oil on medium heat until it reaches 350°F /180°C. If you don’t have a thermometer you can put the end of a wooden spoon into the oil. If you see lots of bubbles around the wood that float up to the surface your good to go.
While the oil heats get a cup and fill half way with water and place 2 teaspoons into the water. These are to spoon your doughnuts into the oil.
When the oil is hot grab 1 teaspoon and shake off excess water. Scoop a heaped spoonful of dough and using the second spoon push the dough off and into the oil. When doing this get close to the oil so you don’t make a big splash. Safety first team! Continue with a few more and cook for about 3 minutes turning occasionally, until golden and puffed.
As soon as they are cooked remove from the oil and add straight to the raspberry sugar. If you don’t do it straight away the sugar wont stick. Toss to coat. Transfer to a plate and continue on with the rest of your mix.