Cooking Social Club: Homemade Ricotta Zeppole Recipe!

Light, fluffy, and covered in powdered sugar, zeppole are the kind of dessert that rarely lasts long once they hit the table. These Italian-style doughnuts are made with whole-milk ricotta, giving the center a soft and tender texture while the outside fries until beautifully golden.

Our version includes vanilla and a touch of allspice for a little extra warmth. Serve them fresh with plenty of powdered sugar—or add a squeeze of lemon for a bright, refreshing finish.

What Are Zeppole?

Zeppole are small Italian pastries traditionally fried until golden and finished with powdered sugar. Recipes can vary depending on the region and occasion, but this ricotta-based version creates a thick, spoonable batter that cooks into wonderfully light and fluffy doughnuts.

They are simple enough to make at home, but paying attention to the batter and frying temperature makes all the difference.

Ingredients

• 1 cup all-purpose flour

• 2 teaspoons baking powder

• 1 cup whole-milk ricotta

• 2 large eggs

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 1/4 teaspoon allspice

• Canola or vegetable oil for frying

• Powdered sugar for dusting

• Lemon wedges for serving, optional

How to Make Ricotta Zeppole

1. Prepare the wet ingredients

In a large mixing bowl, combine the eggs, allspice, and granulated sugar. Whisk until the ingredients are well incorporated. The sugar does not need to dissolve completely.

Add the ricotta, vanilla extract, and salt. Gently mix until combined, being careful not to break down the ricotta too much or cause it to become watery.

2. Add the dry ingredients

Sift the flour and baking powder together before adding them to the ricotta mixture.

Mix only until the flour has been absorbed. Avoid overmixing, even if the batter does not initially appear completely uniform.

Allow the batter to rest for approximately five minutes. After resting, give it another gentle mix. The finished batter should be sticky and resemble a thick pancake batter.

3. Heat the frying oil

Pour the canola or vegetable oil into a deep, heavy-bottomed pot. Heat the oil to approximately 375–400°F, monitoring the temperature carefully with a kitchen thermometer.

If the oil becomes too hot, the zeppole will darken before the centers have finished cooking. If the oil is not hot enough, the batter may sink and absorb too much oil—essentially doing nothing but imitating the Titanic.

4. Fry the zeppole

Carefully drop small spoonfuls of batter into the hot oil, working in batches so the pot does not become crowded.

The zeppole may naturally begin to turn as they cook. Continue rotating them as needed so each side becomes evenly golden. Cooking time may vary depending on the size of each doughnut and the temperature of the oil.

5. Drain and finish

Use a slotted spoon to remove the zeppole from the oil and transfer them to a paper towel-lined plate or cooling rack.

Let them rest briefly before generously dusting them with powdered sugar. For a fresh citrus finish, squeeze a little lemon juice over the top before serving.

Chef Tips for Light and Fluffy Zeppole

Do not overmix the batter. Overworking the flour can make the zeppole dense instead of light and tender.

Letting the batter rest for five minutes allows the flour to slowly absorb the moisture from the ricotta and eggs.

Keep an eye on the oil temperature throughout frying. The temperature may drop when the batter is added, so allow the oil to recover between batches.

Use a small cookie scoop or two spoons to create evenly sized portions. Smaller zeppole will cook more evenly in the center.

Serve Them Fresh

Zeppole are at their best when they are still warm, freshly dusted with powdered sugar, and shared straight from the plate. They make a simple but impressive dessert for family gatherings, dinner parties, or any evening that could use something sweet.

Looking for more recipes, chef tips, and hands-on experiences? Explore our upcoming Cooking Skills & Social cooking classes, or gather your group for a private cooking event in the Chicagoland area.