Pumpkin Zeppole

« 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


  1. Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
  2. 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.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 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.
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Source : allrecipes.com


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