Rating: 4.5 stars
22 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.

Recipe Summary

cook:
15 mins
total:
35 mins
prep:
20 mins
Servings:
8
Yield:
24 to 30 zeppole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.

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  • 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.

Nutrition Facts

272 calories; protein 7.4g; carbohydrates 27.4g; fat 14.8g; cholesterol 55.3mg; sodium 327.1mg. Full Nutrition
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