These Ricotta Zeppole (Italian Fried Dough Dessert) are light, airy, and ready in just 25 minutes for a quick Italian treat. Made with creamy ricotta, a hint of vanilla, and fried until golden, each zeppole is crisp outside and tender inside. They're simple, sweet, and perfect with coffee or served after dinner with family.
Love Italian desserts? Try our family-favorite Lemon Ricotta Cake with Raspberries or our Pizzelles Recipe with Anise.
Ricotta Zeppole at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 10 minutes
- 👥 Servings: 18-20 small zeppole
- 🔥 Cook Method: Deep fry or Dutch oven
- 🍽️ Cuisine: Italian recipe
- 👩🍳 Pair With: Espresso, fresh berries, or a drizzle of honey
- ⭐ Difficulty Level: Easy
After testing multiple batches, we learned the secret is draining the ricotta first. The small details are what make homemade desserts taste better.~Jami
Why We Love This Recipe
- Simple Ingredients: Just ricotta, eggs, and flour. No yeast or long rising times needed.
- Quick to Make: From batter to golden Italian donut holes in under 25 minutes.
- Café-Style Texture: Light, airy, and slightly sweet, just like the ones from Italian pastry shops.
- Versatile: Customize zeppole with different toppings and fillings for endless variety. Try dusting with cinnamon sugar, just like we did in our Churro French Toast Sticks Recipe!
Ricotta Zeppole Ingredients
- Ricotta cheese: Adds richness and moisture to the dough.
- Eggs: Provide structure and help bind the ingredients together.
- All-purpose flour: Forms the base of the dough, contributing to its light and airy texture.
- Granulated sugar: Adds sweetness.
- Baking powder and Cornstarch: Acts as the leavening agent, ensuring the zeppole rise and become fluffy and crispy.
- Vanilla extract: Enhances the flavor with a delightful hint of sweetness.
- Powdered sugar: For coating the zeppole, giving them their signature look and taste.
- Peanut Oil: Its high smoke point makes it an excellent choice for frying and deep-frying.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Ricotta Zeppole (Italian Fried Dough)
STEP ONE: Drain Ricotta and Mix Ingredients
Drain ricotta to remove excess moisture, then whisk ricotta, eggs, and vanilla until smooth.
In another bowl, mix flour, baking powder, cornstarch, sugar, and salt.
STEP TWO: Make the Batter
Fold dry ingredients into wet until a soft, slightly sticky batter forms. Rest while heating the oil.
STEP THREE: Heat the Oil and Fry the Zeppole
Pour 2-3 inches of peanut or neutral oil into a deep fryer or Dutch oven and heat to 350-360°F (175-182°C).
Using a small cookie scoop or heaping tablespoon, carefully drop spoonfuls of batter into the hot oil. Working in small batches, fry for 2-3 minutes total, turning occasionally until puffed and evenly golden brown.
STEP FOUR: Drain and Dust
Transfer the fried zeppole to a cooling rack or paper towels to drain excess oil.
While still warm, dust generously with powdered sugar or cinnamon sugar. Serve right away for the best texture.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Drain the ricotta and use it at room temperature for easier mixing.
✔️ DO Make sure the oil is at the right temperature to achieve perfectly golden zeppole.
✔️ DO Dust the zeppole with powdered sugar or cinnamon sugar just before serving to maintain their appearance and prevent sogginess.
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Substitutions & Variations
- Peanut Oil: Canola oil or vegetable oil can be substituted.
- Flavor: Stir in ¼ teaspoon anise extract for that nostalgic bakery-style touch.
- Filled Zeppole: Once cooled, pipe a little lemon curd, pastry cream, or Nutella inside for a dessert version.
Storage
Ricotta zeppole are best enjoyed fresh and warm. If you have leftovers, store them in the refrigerator in an airtight container for up to 2 days. This dish is not freezer-friendly. Reheat briefly in the oven or air fryer to restore their crispy texture.
Recipe FAQs
Zeppole, often referred to as Italian donut holes, are a popular treat in Italy. They are crispy balls of fried dough with a golden-brown exterior that perfectly contrasts with the soft and fluffy interior.
While it's best to fry the zeppole immediately, you can prepare the batter a few hours in advance and store it in the refrigerator.
While everyone's lactose tolerance is different, ricotta cheese typically contains less lactose than milk but more than aged cheeses. It's made by gently reheating the leftover whey from other cheese-making, which removes much of the lactose but not all.
Peanut oil, canola oil, and vegetable oil are popular choices for deep-frying because they can withstand high temperatures.
Did You Try This Recipe?
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📖 Recipe
Ricotta Zeppole (Italian Fried Dough Dessert)
Equipment
- Mixing bowls
- Whisk and spatula
- Fine-mesh sieve or paper towels (to drain ricotta)
- Deep fryer or Dutch oven
- Candy or fry thermometer
- Slotted spoon or spider skimmer
- Cooling rack or paper towels
Ingredients
- 1 cup whole milk ricotta cheese drained
- 2 large eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon corn starch
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Peanut or neutral oil, for frying for frying
- 2 tablespoons powdered sugar or cinnamon sugar for dusting
Instructions
- Wrap ricotta in paper towels or place in a fine-mesh sieve. Let it drain for 15-30 minutes to remove excess moisture.
- In a medium bowl, whisk together the drained ricotta, eggs, and vanilla extract until smooth and slightly fluffy.
- In a separate bowl, whisk together flour, baking powder, cornstarch, sugar, and salt.
- Add the dry mixture to the wet ingredients. Gently fold with a spatula until a soft, slightly sticky batter forms. Do not overmix. Let rest 10 minutes.
- Pour 2-3 inches of oil into a deep fryer or Dutch oven and heat to 350-360°F (175-182°C). Keep the temperature steady between batches.
- Using a small cookie scoop or tablespoon, carefully drop spoonfuls of batter into the hot oil. Fry 2-3 minutes total, turning for even color, until puffed and golden brown.
- Transfer to a rack or paper towels to drain excess oil. While still warm, dust with powdered sugar or cinnamon sugar.
Save This Recipe 💌
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Jami Powell says
Every time we make these, they're gone before the powdered sugar even settles!