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Ricotta Zeppole Recipe


Crisp on the outside, melt in your mouth soft on the inside, Ricotta Zeppole are fried Italian pastries sprinkled with confectioners sugar that are great drizzled with honey or chocolate sauce.


  • 2 eggs
  • 2 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 cup ricotta
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon of salt of salt
  • vegetable oil for frying
  • confectioners sugar
  • chocolate sauce or honey (optional)


  1. Combine the eggs, sugar and vanilla extract in a large bowl and whisk together. Add the ricotta cheese and stir in until well combined.
  2. In a separate bowl stir together the flour, baking powder and salt.
  3. Add to the ricotta mixture and stir until all mixed in and a batter is formed.
  4. In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Heat the oil to 370 degrees (use a frying thermometer).
  5. Working in batches of 6, drop a heaping tablespoon at a time of batter into the oil, I like to use a cookie scoop for this. Cook until golden brown and puffy, turning with a slotted spoon or skimmer to fry evenly on all sides.
  6. Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain. When all ricotta zeppole are fried and drained sprinkle generously with powdered sugar and serve hot. Optionally, drizzle with chocolate sauce or honey.