Italian Zeppole's

by Jerry Donato
(Sun City West, AZ.)

St. Joseph’s Day Italian Zeppole


  • 2 quarts vegetable oil for frying
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 1/2 teaspoons white sugar
  • 2 eggs, beaten
  • 1 cup ricotta cheese
  • 1/4 teaspoon vanilla extract
  • 1/2 cup confectioners' sugar for dusting


  • Heat oil in a deep-fryer to 375 degrees F.
  • In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla.
    Mix gently over low heat until combined.
    Batter will be sticky.
  • Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves.
    Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack .

    Cut in half and fill with filling of your choice.
    Some cooks use a Le Crema or rich cream filling.
    Others use a Canolli filling or Vanilla Custard.

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