Ingredients
8
8 servings
- •1 ½ cups all-purpose flour
- •1 ½ teaspoons baking powder
- •½ teaspoon fine salt
- •½ teaspoon ground cinnamon
- •⅛ teaspoon freshly grated nutmeg
- •8 ounces fresh ricotta cheese, well drained
- •½ cup pumpkin puree
- •2 tablespoons pumpkin puree
- •¼ cup white sugar
- •2 large eggs
- •1 teaspoon vanilla extract
- •Canola oil, for frying
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.
Nutritional Facts
Per 8 servings
- Calories: 272
- Carbohydrate: 27g
- Fat: 15g
- Fiber: 1g
- Protein: 7g
- Sugar: 7g
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