Pumpkin Zeppole
Ingredients
- 1 1/2 cups all-purpose flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon fine salt ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/8 teaspoon freshly grated nutmeg ⓘ
- 8 ounces fresh ricotta cheese, well drained ⓘ
- 1/2 cup pumpkin puree
- 2 tablespoons pumpkin puree ⓘ
- 1/4 cup white sugar ⓘ
- 2 large eggs ⓘ
- 1 teaspoon vanilla extract ⓘ
Instructions
- Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
- Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.
Nutrition & Diet Analysis (per serving)
827
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).