Have you even had zeppole before? You may have had a version of it served at Olive Garden before. They are Italian doughnuts.
Now, the version at Olive Garden is more like a raised doughnut. The version I am sharing today is more like a cake doughnut. These little morsels are amazingly tasty and the size of doughnut holes. The dough is made with ricotta cheese making them nice and tender.
Once these tender doughnuts are fried to a golden brown, you dust them with powdered sugar and serve them with chocolate or raspberry syrup to dip them in. I love the raspberry and use Smucker’s Platescapers Raspberry Syrup. It is available on amazon, but cheaper if you can find it at your local grocery store.
These are easy to make and something my family requests now that I make often.
- 2 eggs
- 1 cup flour
- 2¼ tsp baking powder
- pinch of salt
- ¼ cup sugar
- 2 tsp vanilla
- 1 cup ricotta cheese
- oil, for frying
- powdered sugar for dusting
- chocolate and raspberry sauce for serving
- In a large bowl, beat eggs until foamy,
- Stir in the flour, baking powder, salt, sugar and vanilla until just combined. Do not overmix!
- Gently fold in ricotta.
- In a dutch oven or deep skillet, heat 2 inches deep of oil to 375 degrees.
- Using a small cookie scoop carefully drop batter scoop by scoop into the hot oil a few at a time.
- Cook for 3-4 minutes turning frequently until golden.
- Remove and drain on a plate lined paper towels. Dust with powdered sugar and serve with syrups for dipping. Makes about 28 doughnuts.
Recipe adapted from Baking Beauty.