Italian Zeppole is the most delicious sweet treats ! Deep-fried dough, almost like a beignet but much chewier and more dense – more of a Ricotta donut.

I have never heard of Italian Zeppole before I made this delightful, almost donut like, sweet treat.

Will I make it again ? Most definitely ! The kids were not here and I would love to make these as it is exactly the type of treat they like.

A few days ago I bought some Ricotta cheese for something else I had in mind. However, Murphy’s Law played a trick on me again !

The Blueberries were off just as I wanted to use them. I will eat Ricotta as is, but I really wanted to try a new, sweet, recipe.

When I found this recipe, the name sounded a little familiar, but I could not quite place it.

End of search – I made the Zeppole and I strongly recommend it to anyone who have never tasted this before.

The most common size for one Zeppole is 10 centimeters ( 4 inches ), but I prefer smaller treats. Therefore I roll mine into either one bite or at most two bite sized balls.

How do you serve the Italian Zeppole ?

Warm and covered in Icing Sugar (Powdered Sugar) !

On standing the Icing Sugar will be absorbed by the fried Zeppole, resulting in a sticky, sweet treat. Which, by the way is almost just as delicious !

In the recipe below, you will notice I have the servings set as 20. This is based on a two bite sized ball, just a little smaller than a golf ball.

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More Sweet Treat recipes you might like:

• South-African Koeksisters
• Shortbread Surprise Cookies
• Maraschino Cherry Chocolate Treats

Italian Zeppole

Italian Zeppole

Linda Nortje

Italian Zeppole is the most delicious sweet treats ! Deep-fried dough, almost like a beignet but much chewier and more dense - more of a Ricotta donut

5 from 3 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Italian

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Cook ModePrevent your screen from going dark

Servings 20 Servings

Calories 70.8 kcal

Ingredients

  

1x2x3x

• Oil for deep fry
• 1 cup Flour
• 2 t Baking Powder
• ⅛ t Salt
• 1 ½ t Sugar
• 2 large Eggs beaten
• 1 cup Ricotta cheese mash it up with a fork
• ½ t Vanilla Essence
• ½ cup Icing Sugar for dusting/rolling (Powdered Sugar)

Instructions

 

• Heat Oil in a deep-fryer
• Meanwhile, place the Flour, Baking Powder, Salt and Sugar in a medium sauce pan and stir to mix – add the Eggs, Ricotta and Vanilla to the pan – mix gently over low heat until combined – dough will be sticky
• Remove from heat and take table spoonfuls of dough, about 4 centimeters (slightly under 2 inches) in diameter (no need to be perfect balls) and place into the hot Oil – cook until golden - about 3 minutes per batch
• Using a slotted spoon, transfer the fried Zeppoli onto a paper towel and immediately roll/dust in Icing Sugar. Repeat until all the dough is finished
• Serve warm

Nutrition Facts

Italian Zeppole

Amount per Serving

Calories

70.8

% Daily Value*

Fat

 

3.5

g

5

%

Saturated Fat

 

2.2

g

14

%

Polyunsaturated Fat

 

0.7

g

Carbohydrates

 

7.4

g

2

%

Sugar

 

2.5

g

3

%

Protein

 

2.6

g

5

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve warm.

Be warned: these little donut-like cookies are addictive !

LINDA