Italian Zeppole - News, Weather and Classifieds for Southern New England

Italian Zeppole

By Frank Terranova

Servings 16 Pieces


Ricotta 1 pound
All purpose flour 2 cups
Baking powder 2 tablespoons
Milk 1/4 cup
Yeast 1 envelope
Warm water 3 tablespoons
Sugar 2 tablespoons

Method of preparation

1. In a bowl, combine the ricotta, flour, baking powder and milk. Mix well.

Add the dissolved yeast and sugar. Cover the bowl and let rest in a warm place for 2 hours. The dough will be sticky.

2. Drop small spoonfuls in hot oil and fry like a fritter. When done, let cool and you can fill with vanilla pudding or sprinkle with confectioners’ sugar.

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