Zeppole (sweet ricotta fritters)

Ingredients

For about four dozen :

• 2 cups of ricotta cheese
• 1 cup of flour
• 2 eggs
• 1/2 cup of sugar
• 1/2 teaspoon of vanilla
• About 3 1/2 cups of oil (for frying)
• Powdered sugar for dusting on top

Preparation

• In a large bowl, mix together the ricotta, flour, sugar and vanilla. Let the mixture stand for about 15 minutes.
• Meanwhile, heat about 3 1/2 cups of oil depending on the size of your pan.
• You will need enough oil to cover the zeppole completely while frying. You can tell when oil is ready by dropping a tiny piece of the batter into the oil.
• When the piece of batter starts to rapidly sizzle, the oil is hot enough.
• Drop the zeppole by scant teaspoonfuls into the oil by using your finger to push the batter off the spoon.
• Cook until deep golden brown.
  
• Gently turn with a fork to cook both sides.
• Remove with a slotted spoon to a large plate lined with paper towels and allow to cool.
  
• Dust with sifted powdered sugar when cool.

Questions

Photos of members who cooked this recipe

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