« 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. »
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 8 ounces fresh ricotta cheese, well drained
- 1/2 cup pumpkin puree
- 2 tablespoons pumpkin puree
- 1/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Canola oil, for frying
Prep : 20 m Cook : 15 m Ready In : 35 m
- Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
- 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.
Source : allrecipes.com