Orange Ricotta Zeppole, Italian Ricotta Doughnuts

Lightly crisp on the outside, tender and cakey on the inside, these Orange Ricotta Zeppole are everything you want in a homemade Italian doughnut. Infused with fresh orange zest and creamy ricotta cheese, they strike the solid balance between sweet, citrusy, and comforting.

Every Italian family has that one recipe that brings everyone back to the kitchen table, no matter the season. For us, it's these Ricotta Zeppole-pillowy fried donuts that our Great Aunt (Zia) Vita used to make for the holidays (Easter especially). We called them sfinge (pronounced sfeen-jay), and she had her own special way of making them: fried to golden perfection in Crisco (vegetable shortening), then rolled generously in granulated sugar while still warm.

These aren't the zeppole you might find at your average Italian street festival or boardwalk stand. Those are more like funnel cakes or New Orleans-style beignets-airy, crisp, and hollow inside, often dusted with powdered sugar. Our uncles owned restaurants along the boardwalk in New Jersey, where zeppole were a staple of summertime snacking. And while we've always loved those classic festival-style treats, Zia Vita's version has a special place in our heart.

These ricotta zeppole are different. They're sweeter, more substantial, and have a slight, creamy density from the ricotta that makes them irresistibly tender. We added a hint of orange zest giving them a citrusy twist. They're the kind of dessert you eat warm, with a dusting of powdered sugar that sticks to your fingers!

Key Ingredients

To make these Italian ricotta doughnuts, you'll need a handful of simple ingredients you may already have on hand.

• Ricotta cheese The star of the show, giving the zeppole their signature tender crumb and creamy interior.
• Eggs For structure and moisture.
• Flour All-purpose flour works best for light yet sturdy dough.
• Baking powder Ensures they puff up nicely as they fry.
• Sugar A little for the batter, plus more for rolling or dusting.
• Orange zest Adds a bright, citrusy aroma and flavor.
• Vanilla extract For warmth and depth.
• Salt enough to balance the sweetness.
• Oil for frying our Zia used Crisco, but neutral oils like canola or vegetable oil work fine.
• Granulated sugar, powdered sugar, or melted chocolate for topping

Not all ricotta is created equal

Great zeppole start with great ricotta. Here's what to look for:

• Avoid skim milk ricotta Whole milk ricotta is thicker and creamier than skim milk ricotta. Additionally, skim milk ricotta contains significantly more water than whole milk versions.
• Flavor Whole milk ricotta has a richer taste that makes a noticeable difference in the final doughnut.
• Drain it well Even high-quality ricotta contains excess moisture. Place it in a fine mesh strainer or wrap it in cheesecloth and set it over a bowl. Let it drain for at least 30 minutes- up to overnight in the fridge. This step ensures your batter isn't too wet, which could cause the zeppole to cook unevenly (no one wants a bite of raw batter). We use Galbani ricotta, which we find only needs a tip of the container to get rid of the few drops of water that hang out on the top.
• Commercial ricotta versus fresh This recipe was tested with commercially available ricotta, which is less watery than fresh (they have stabilizers in them). Brands that have yielded consistent results for us are Galbani and Maggio. We grew up on Polly-O ricotta, but our adult brain makes us think of Polly-O string cheese now, so we can't bring myself to buy it anymore.

Ricotta zeppole are easy to make. The hardest part is controlling the temperature of the oil, which is easily solved with a thermometer. Many recipes call for heating the oil to 375°F, but we find that it cooks them too fast on the outside (with raw insides). Our sweet spot is 355-365°F.

Step 1. Whisk the dry ingredients in a bowl. Step 2. Mix the wet ingredients in a separate bowl. Step 3. Add the wet ingredients to the dry ingredients and mix until combined. Step 4. Prepare a deep fryer or a heavy deep pot with oil. Heat oil to 355-365°F.

Step 5. When the oil is ready, drop the batter by tablespoons into the hot oil. Fry until golden brown, about 2.5-3 minutes. Step 6. Remove with a slotted spoon to a paper towel. Step 7. Until you get the hang of it, you may need to check for doneness by cutting one open (it should be spongy).

Expert tips for frying zeppole

• Choose the right oil. Neutral oils like canola or vegetable oil work best. You'll want to add enough oil so that the zeppole will float (about 2-3 inches high in your pot). For reference (when not using our deep fryer), we add 32 ounces of oil to a 4-quart pot.
• Check the temperature. Heat oil to 355-365°F (179-185°C). Too low and the zeppole will absorb excess oil; too high and the outsides will burn before the inside is cooked.
• Use a candy thermometer. For the most accurate temperature measurement, use a candy thermometer if you have one. The temperature gauge on our deep fryer is a bit off, and our zeppole burn when we rely on the fryer's settings.
• Use a cookie scoop. Using a cookie scoop is the easiest way to drop the batter in the oil and avoid getting splattered. We use a #60 cookie scoop, which holds 1 tbsp+⅓ teaspoon of batter, or 0.54 ounces. If you don't have a cookie scoop, drop a tablespoon of batter instead.
• Don't overcrowd the pot. Fry in batches so the oil temperature stays steady.
• Drain well. Use a slotted spoon to transfer fried zeppole to a wire rack or paper towels before rolling in sugar or dusting with powdered sugar.

Swaps

Are you team sugar or team chocolate?

• Citrus Swap out the orange zest for lemon to give you a similar pop of citrus.
• Sugar coating we grew up using powdered (confectioner's sugar), but you can roll warm zeppole in white granulated sugar or try a spiced cinnamon sugar topping for a twist. Bonus tip- If using plain granulated sugar, add additional orange zest to the sugar, and rub the sugar between your fingers until fragrant. Voilà- you made yourself a good orange sugar topping!
• Chocolate Try them drizzled with melted chocolate. pop a handful of bittersweet (or semisweet/milk) chocolate chips in a microwave-safe bowl and heat in 30-second intervals until melted.

Serving suggestions

However you choose to serve these Italian ricotta doughnuts, they will need to be warm. It's pretty non-negotiable (sorry). You want to pop them into your mouth pretty soon after frying.

• A sweet breakfast treat. Doughnuts for breakfast? Yes please. We mean, they have ricotta in them, so they are basically a healthy food good enough to fuel you for the day.
• Anytime dessert. Because they are slightly denser than typical fried or baked doughnuts, we like them as a dessert. You can even serve them alongside some vanilla ice cream!

Jenn's Signature Serve

Orange Ricotta Zeppole + Orange Sugar + Melted Chocolate

Keeping leftovers

Luckily, you probably won't have any leftover zeppole because they are so good. We HIGHLY recommend you eat these right away because, unfortunately, they are no friend to storage.

If you must store them, place them in a storage container and leave them at room temperature for up to 2 days. Reheat them in a 350°F oven until warm. DO NOT microwave. Reheated zeppole will not be as crispy, and will become more dense as they sit, but should still taste good.

Kitchen questions

How do we know when our zeppole are done?

They will be puffed up and golden brown all around. Let them sit in the oil for at least 2.5 minutes before removing them. If you're getting started, fry one at a time until you get the feel for the temperature of the oil. Cut one open and check for doneness (you should NOT see wet ricotta).

Orange is a great flavor booster. look at these bright and tangy recipes!

Ingredients

Makes 16 zeppole

• neutral oil for frying (canola or vegetable)
• ¾ cup all-purpose flour
• ½ tbsp baking powder
• ½ tsp Kosher or fine sea salt
• 2 tbsp white granulated sugar
• 2 large eggs, lightly beaten
• ¼ tsp vanilla bean paste or vanilla extract
• 1 cup whole milk ricotta cheese, drained if watery (*see post for notes on ricotta)
• 2 tsp orange zest (or measure with your heart)
• powdered (confectioner's) sugar, granulated sugar, or melted chocolate for topping

Equipment

• large heavy-bottomed pot with tall sides or an electric deep fryer
• candy or cooking (meat) thermometer
• cookie scoop (optional)
• slotted spoon or spider strainer

Method

1. Heat the oil. Pour oil into a large, heavy pot (or deep fryer) so it's about 2-3 inches deep. Turn the heat to medium and let it warm up until it's hot enough to fry (about 355-365°F). If you have a candy thermometer, clip it to the side of the pot to check the temperature (or you can use an instant-read digital food thermometer). *If using a deep-fryer, follow your manufacturer's instructions for filling and heating. Set a plate nearby lined with paper towels to drain the zeppole after frying. While you wait for the oil to heat, prepare the batter.

2. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.

3. In a separate bowl, whisk together the eggs, vanilla, ricotta, and orange zest.

4. Add the wet ingredients to the bowl with the dry ingredients. Using a spatula or wooden spoon, gently combine until just mixed (no flour streaks should remain- do not overmix). Set aside until the oil reaches the correct temperature.

5. When the oil is ready, gently drop the batter by tablespoons into the hot oil. Do not overcrowd the pot (we do 4-5 at a time). Fry for 2.5- 3 minutes until golden brown. The zeppole will puff up and begin to turn on their own in the oil. You can always nudge them along using a slotted spoon for even frying. When ready, remove the zeppole with a slotted spoon to a paper-towel-lined plate. Check the oil temperature and adjust the heat as needed. Repeat in batches with the remaining batter (adjusting the temperature each time as needed).

6. While still warm, dust generously with powdered sugar (or roll in granulated sugar) or drizzle with melted chocolate. Serve immediately.

Kitchen notes

• • Choose the right oil. Neutral oils like canola or vegetable oil work best. You'll want to add enough oil so that the zeppole will float (about 2-3 inches high in your pot). For reference (when not using our deep fryer), we add 32 ounces of oil to a 4-quart pot.

• • Check the temperature. Heat oil to 355-365°F (179-185°C). Too low and the zeppole will absorb excess oil; too high and the outsides will burn before the inside is cooked.

• • Use a candy thermometer. For the most accurate temperature measurement, use a candy thermometer if you have one. The temperature gauge on our deep fryer is a bit off, and our zeppole burn when we rely on the fryer's settings.

• • Use a cookie scoop. Using a cookie scoop is the easiest way to drop the batter in the oil and avoid getting splattered. We use a #60 cookie scoop, which holds 1 tbsp+⅓ teaspoon of batter, or 0.54 ounces. If you don't have a cookie scoop, drop a heaping tablespoon of batter instead.

• • Don't overcrowd the pot. Fry in batches so the oil temperature stays steady.

• • Drain well. Use a slotted spoon to transfer fried zeppole to a wire rack or paper towels before rolling in sugar or dusting with powdered sugar.