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Ricotta Zeppole

cheftini Recipe by

Ricotta Zeppole

Italian Zeppole made with ricotta. 40 Zeppole

(1 comment)
  • Prep Time 35 min
  • Total Time 60 min
  • Servings 0
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15
ounces ricotta cheese
1 1/2
cups flour
4
eggs
2
tablespoons baking powder
1/2
cup sugar
1/2
teaspoon salt
1
tablespoon vanilla
1/2
teaspoon orange extract
6
cups oil for frying

Directions

  • 1 Cream ricotta with a stand/hand mixer. Add vanilla. Add eggs one at a time, and combine well after adding each egg.
  • 2 Sift together flour, sugar, baking powder and salt.
  • 3 Combine dry ingredients to wet ingredients in thirds, mixing well each time until combined (do not over mix).
  • 4 Let batter stand for 30 minutes at room temperature.
  • 5 Pour approximately 6 cups frying oil into a deep pan. Heat up frying oil in a deep pan to about 365 degrees Fahrenheit.
  • 6 When oil reaches 365 degrees Fahrenheit, put in 4 spoonfuls of the mixture and fry. You may flip them over while frying or turn to cook both sides.
  • 7 Drain on paper towel. Shake or roll in confectionary sugar, cinnamon sugar or eat plain.
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