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Pumpkin Zeppole
Pumpkin Zeppole
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Whip up Chef John's airy Italian doughnuts, a speedy treat coated in warm cinnamon sugar.
Ingredients:
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon fine salt
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon freshly grated nutmeg
  • 8 ounces fresh ricotta cheese, well drained
  • 0.5 cup pumpkin puree
  • 2 tablespoons pumpkin puree
  • 0.25 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Canola oil, for frying
Instructions:
  • Combine flour, baking powder, salt, cinnamon, and nutmeg in a bowl and whisk until well blended.
  • In a separate mixing bowl, combine ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla. Whisk until smooth. Pour the mixture into the dry ingredients and stir until a loose batter forms.
  • Preheat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Take a generous tablespoon of dough using one spoon and gently slide it into the hot oil using another spoon. Fry in batches for about 1 minute. If zeppole don't flip on their own after 1 minute, delicately turn each with a strainer to brown the other side, for an additional minute. Remove using a strainer and let them drain on a cooling rack.

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