Fried dough is a dessert in so many different cultures. My grandmother used to make “fried dough” by deep frying yeasted pizza dough and sprinkling it with granulated sugar. I have wonderful memories of that fried dough goodness – especially when it was served to me for breakfast! I decided to try making a more traditional light and fluffy Italian Zeppole at the request of my niece who was trying to mimic her memories of her own grandmother’s Zeppoles. I hope you enjoy these light and fluffy Italian “donuts.” The cinnamon is optional and not authentically Italian. However, I enjoy cinnamon added to almost all my baking; but this is 100% optional!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: about 10 Zeppoles
- 1 egg
- ¼ cup sugar
- 2 teaspoon vanilla
- ½ cup flour
- 1 tablespoon cornstarch
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon (optional)
- ½ full fat ricotta cheese (155 grams)
- Frying oil (vegetable, canola, sunflower)
- Sift together flour, corn starch, baking powder, salt and cinnamon. Set aside.
- In a separate bowl, beat the egg with a mixer.
- Add sugar and vanilla to the egg and beat until fully mixed
- Add dry ingredients and mix until just combined. Do not over mix.
- Fold in the ricotta cheese by hand until just combined.
- In a deep frying pan, heat 1″-2″ of frying oil until it reaches 375°.
- Once the oil reaches desired temperature, drop spoonfuls of dough into the oil. You can also use a pastry bag to squeeze into the oil. Flip them occasionally and cook for 3-4 minutes until golden brown and crispy on the outside.
- Remove with a slotted spoon to a paper towel lined tray.
- Dust with powdered sugar or cinnamon sugar!