Authentic Orange Ricotta Zeppole: A Beloved Italian Doughnut Recipe
Imagine a bite-sized cloud of perfection: lightly crisp on the outside, incredibly tender, and wonderfully cakey on the inside. That’s precisely what you get with these Orange Ricotta Zeppole, embodying everything you could possibly desire in a homemade Italian doughnut. Each delicate morsel is infused with the bright, aromatic zest of fresh oranges and the luxurious creaminess of ricotta cheese, creating a harmonious balance of sweet, tangy, and deeply comforting flavors. This isn’t just a recipe; it’s a taste of tradition, a memory in the making, and an absolute delight for any occasion.
In many Italian homes, certain recipes hold a treasured place, effortlessly drawing family members together around the kitchen table, regardless of the time of year. For me, these particular Ricotta Zeppole, known in my family as sfinge (pronounced sfeen-jay), are that magical dish. These pillowy fried doughnuts were a staple during the holidays, especially Easter, lovingly prepared by my Great Aunt (Zia) Vita. Her unique touch involved frying them to a gorgeous golden perfection in Crisco (vegetable shortening) and then generously rolling them in granulated sugar while they were still wonderfully warm. The simple act of eating them instantly transports me back to those cherished family gatherings, filled with laughter and delicious aromas.
It’s important to note that these are distinct from the zeppole you might encounter at a bustling Italian street festival or a lively boardwalk stand. Those versions often resemble funnel cakes or New Orleans-style beignetsâlight, airy, crisp, and typically hollow inside, usually finished with a delicate dusting of powdered sugar. My uncles, who owned restaurants along the New Jersey boardwalk, served these classic festival-style zeppole, and while Iâve always enjoyed them, Zia Vitaâs rendition holds a truly special spot in my heart. Her recipe offers a richer, more substantial, and profoundly satisfying experience.
These ricotta zeppole truly stand apart. Their uniqueness comes from the inclusion of ricotta cheese, which gives them a subtle yet undeniable creamy density and an irresistibly tender crumb. Iâve enhanced Zia Vita’s classic recipe with a bright hint of orange zest, lending a vibrant, citrusy twist that beautifully complements the sweetness and richness. They are the quintessential warm dessert, best enjoyed fresh from the fryer, with a generous dusting of powdered sugar that delightfully clings to your fingers, making every bite a joyful, slightly messy, and utterly delicious experience.
Key Ingredients for Perfect Ricotta Zeppole
Crafting these delectable Italian ricotta doughnuts requires only a handful of fundamental ingredients. Many of these staples are likely already residing in your pantry or refrigerator, making this a wonderfully accessible recipe for an impromptu sweet craving or a planned family treat.
- Ricotta cheese: This is truly the star that sets these zeppole apart. It imparts their signature tender crumb, creamy interior, and a richness that transforms them into a truly decadent treat.
- Eggs: Essential for providing structure to the dough and contributing vital moisture, ensuring the zeppole are soft and not dry.
- Flour: All-purpose flour is the ideal choice here. It creates a dough that is light enough to puff up beautifully when fried, yet sturdy enough to hold its delightful shape.
- Baking powder: This leavening agent is crucial for giving the zeppole their characteristic rise, ensuring they become wonderfully fluffy and airy as they fry.
- Sugar: A touch of granulated sugar in the batter adds subtle sweetness, which is then complemented by additional sugar for rolling or dusting after frying.
- Orange zest: Freshly grated orange zest is a game-changer, infusing the doughnuts with a bright, vibrant, and utterly delicious citrus aroma and flavor.
- Vanilla extract: A classic enhancer, vanilla extract adds warmth and depth to the overall flavor profile, perfectly complementing the orange and ricotta.
- Salt: Just a pinch of salt is all that’s needed to balance the sweetness and bring out the full spectrum of flavors in the dough.
- Oil for frying: While my Zia traditionally used Crisco, any neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil, will work beautifully to achieve that golden, crispy exterior.
- Granulated sugar, powdered sugar, or melted chocolate for topping: These are your finishing touches, offering different ways to sweeten and personalize your zeppole.
The Secret to Success: Choosing and Preparing Your Ricotta
The quality of your ricotta cheese is paramount to achieving truly outstanding zeppole. Itâs not just an ingredient; itâs the foundation of their tender texture and rich flavor. Here’s what you need to know to select and prepare the best ricotta for your Italian doughnuts:
- Avoid skim milk ricotta: This is a crucial tip. Whole milk ricotta is significantly thicker, richer, and creamier than its skim milk counterpart. Skim milk ricotta also contains a much higher water content, which can severely impact the texture of your dough and the final product.
- Focus on flavor: Beyond texture, whole milk ricotta boasts a richer, more nuanced taste. This depth of flavor translates directly into a more delicious doughnut, making a noticeable difference with every bite.
- Drain it well: Even the highest quality whole milk ricotta can contain excess moisture. This extra water needs to be removed, as a too-wet batter can lead to zeppole that cook unevenly, resulting in a raw interior and a burned exterior. To drain, place your ricotta in a fine-mesh strainer lined with cheesecloth (if you have it) and set it over a bowl. Allow it to drain for at least 30 minutes, or ideally, overnight in the refrigerator. This step is non-negotiable for perfectly cooked zeppole. Personally, I find brands like Galbani are often well-drained straight from the container, requiring just a quick tilt to remove any minimal surface water.
- Commercial ricotta versus fresh: This recipe has been meticulously tested with commercially available ricotta, which often contains stabilizers, making it less watery than artisanal fresh ricotta. For consistent and excellent results, I highly recommend brands like Galbani and Maggio. While I grew up with Polly-O ricotta, my current association with their string cheese now prevents me from reaching for it!
Step-by-Step Instructions for Fluffy Zeppole
Making these delightful ricotta zeppole is surprisingly simple. The most critical aspect, and often the trickiest, is maintaining the correct oil temperature during frying. However, with a reliable thermometer, this challenge is easily overcome. While many recipes suggest heating the oil to 375°F, I’ve found this temperature tends to cook the exterior too rapidly, leaving the insides raw. My preferred “sweet spot” for perfectly cooked zeppole is consistently between 355-365°F (179-185°C), allowing for a beautiful golden crust and a thoroughly cooked, tender interior.
Step 1. Whisk Dry Ingredients: In a medium-sized bowl, combine the flour, baking powder, salt, and granulated sugar. Whisk them thoroughly to ensure all ingredients are evenly distributed, preventing any pockets of leavening or salt.
Step 2. Mix Wet Ingredients: In a separate, larger bowl, gently whisk together the beaten eggs, vanilla extract, the well-drained ricotta cheese, and the vibrant orange zest until fully combined and smooth.
Step 3. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently fold them together until just combined. Be careful not to overmix; a few small lumps of flour are acceptable, but you want to avoid overdeveloping the gluten.
Step 4. Prepare for Frying: Set up your deep fryer or a heavy, deep pot with enough neutral oil (about 2-3 inches deep) to allow the zeppole to float freely. Begin heating the oil to achieve a temperature between 355-365°F (179-185°C). Use a candy or deep-fry thermometer to monitor the temperature accurately.
Step 5. Fry the Zeppole: Once your oil reaches the target temperature, use a cookie scoop or a tablespoon to gently drop small portions of batter into the hot oil. Do not overcrowd the pot; fry in small batches (4-5 zeppole at a time) to prevent the oil temperature from dropping too drastically. Fry each batch until they are beautifully golden brown all over, which typically takes about 2.5-3 minutes. The zeppole will naturally puff up and often turn themselves in the oil, but you can gently nudge them with a slotted spoon to ensure even browning.
Step 6. Drain and Cool: Using a slotted spoon or a spider strainer, carefully remove the fried zeppole from the oil. Transfer them immediately to a plate lined with paper towels to drain any excess oil. This ensures they remain deliciously crisp.
Step 7. Check for Doneness: For your first batch, or until you become confident with the frying process, itâs a good idea to check for doneness. Cut one zeppole open; the interior should be cooked through, spongy, and light, with no traces of raw batter. Adjust your oil temperature or frying time for subsequent batches as needed.
đŠâđłExpert Tips for Frying Perfect Zeppole
- Choose the right oil. Opt for neutral-flavored oils with a high smoke point, such as canola, vegetable, or sunflower oil. Avoid olive oil as its flavor can overpower the delicate taste of the zeppole. Ensure you add enough oil so the zeppole can fully float, typically about 2-3 inches deep in your pot. For reference, when I’m not using my dedicated deep fryer, I use approximately 32 ounces of oil in a 4-quart pot. This ensures even cooking and prevents sticking.
- Monitor the temperature closely. This is arguably the most critical factor for successful frying. Aim for an oil temperature between 355-365°F (179-185°C). If the oil is too cool, the zeppole will absorb excessive oil, becoming greasy and heavy. If it’s too hot, the outsides will brown (or even burn) before the insides have a chance to cook through, leaving you with raw dough.
- Always use a candy thermometer. For unparalleled accuracy in temperature measurement, a candy thermometer is your best friend. Clip it securely to the side of your pot. Relying solely on the temperature gauge of a deep fryer can be risky, as they are often inaccurate, leading to burnt exteriors or undercooked centers, as I’ve learned from experience.
- Use a cookie scoop for consistency. A cookie scoop simplifies the process of dropping batter into hot oil and significantly reduces the risk of splatters. I find a #60 cookie scoop ideal; it holds about 1 tablespoon plus â teaspoon of batter (or approximately 0.54 ounces), yielding perfectly uniform zeppole. If you don’t have a scoop, a regular tablespoon will work just fineâjust aim for consistent spoonfuls.
- Never overcrowd the pot. Resist the urge to fry too many zeppole at once. Frying in small batches (4-5 at a time) is essential to maintain a stable oil temperature. Overcrowding will cause the oil temperature to drop rapidly, leading to greasy, unevenly cooked doughnuts.
- Drain well. As soon as the zeppole are golden brown and cooked through, use a slotted spoon or a spider strainer to carefully transfer them. Place them on a wire rack set over a baking sheet, or directly onto paper towels, to allow any residual oil to drain off. This step helps keep them light and prevents them from becoming soggy before you add your desired topping.
Delightful Variations and Topping Ideas
Once your glorious Orange Ricotta Zeppole are fried to perfection, the fun doesn’t stop there! It’s time to decide on their delicious finishing touches. Are you a purist who loves a simple sugar coating, or do you crave the decadence of chocolate? Or perhaps you’re ready to explore a range of delightful variations?
- Citrus Alternatives: If orange isn’t your preferred citrus, or you simply want to try something new, swap out the orange zest for lemon zest. Lemon will provide a similar bright, tangy pop that perfectly complements the rich ricotta, creating a subtly different yet equally delicious doughnut.
- Sugar Coating Options: My childhood memories are filled with zeppole generously dusted with powdered (confectioner’s) sugar, which remains a classic choice. However, you can also roll the warm zeppole in plain white granulated sugar for a slightly coarser texture and sparkle. For an exciting twist, consider a spiced cinnamon sugar toppingâsimply mix granulated sugar with a teaspoon or two of ground cinnamon.
Bonus Tip for Orange Sugar: To elevate your sugar coating, add additional fresh orange zest directly to a plate of granulated sugar. Then, rub the sugar and zest together between your fingers. This action releases the oils from the zest, infusing the sugar with an incredible, intense orange aroma and flavor. VoilĂ ! You’ve just created a homemade, fragrant orange sugar topping that’s utterly irresistible. - Chocolate Indulgence: For chocolate lovers, a drizzle of melted chocolate takes these zeppole to a new level of decadence. To prepare, simply place a handful of bittersweet (or semisweet/milk) chocolate chips in a microwave-safe bowl. Heat them in 30-second intervals, stirring well after each interval, until the chocolate is smooth and melted. Drizzle liberally over the warm zeppole for a truly indulgent treat.
Serving Suggestions for Maximum Enjoyment
No matter how you choose to adorn these exquisite Italian ricotta doughnuts, one thing is absolutely non-negotiable: they simply *must* be served warm. The warmth enhances their tender texture, brings out the citrus notes, and makes the melting sugar or chocolate truly shine. The ideal scenario is to enjoy them just minutes after they emerge from the fryer, ensuring you experience their full, fresh deliciousness.
- A Sweet Breakfast Treat: Why not start your day with a touch of indulgence? These fluffy doughnuts are perfect for breakfast. After all, they contain ricotta cheese, making them practically a wholesome food designed to fuel you beautifully for the day ahead! Pair them with a strong coffee or a glass of fresh orange juice.
- Anytime Dessert: Given their slightly denser, more cake-like texture compared to typical airy fried or baked doughnuts, these zeppole truly excel as a standalone dessert. They are substantial enough to satisfy a sweet craving without being overly heavy. For an extra special presentation, serve them alongside a scoop of creamy vanilla bean ice cream, allowing the warm zeppole to gently melt the ice cream for a delightful contrast in temperatures and textures.
Jenn’s Signature Serve
Orange Ricotta Zeppole + Homemade Orange Sugar + Melted Chocolate Drizzle
Storage & Reheating (If You Have Any Leftovers!)
It’s a rare and fortunate individual who ends up with leftover zeppole, as they are notoriously delicious and tend to disappear quickly! However, for the sake of completeness, it’s important to discuss storage, though I must highly recommend consuming these wonderful treats as soon as possible after frying. Unfortunately, zeppole are not particularly friendly to extended storage.
If you absolutely must store them, place any cooled leftovers in an airtight container. They can be kept at room temperature for up to 2 days. To reheat and bring back some of their charm, place them in a preheated 350°F (175°C) oven until they are just warm to the touchâtypically 5-10 minutes. Crucially, DO NOT microwave them. Microwaving will cause them to become rubbery and lose their desirable texture. While reheated zeppole will inevitably lose some of their initial crispiness and become a bit denser than when fresh, they should still retain their lovely flavor, making them an acceptable, albeit not ideal, leftover treat.
Frequently Asked Questions About Zeppole
Perfectly cooked zeppole will be beautifully puffed up and golden brown on all sides. They typically need to fry for at least 2.5 to 3 minutes per batch. If you’re new to frying, it’s wise to start by frying one zeppole at a time until you get a good feel for your oil temperature and timing. To confirm doneness, carefully remove one, let it cool for a moment, and cut it open. The interior should be spongy and fully cooked, with no visible wet or raw batter. If it’s still raw inside, increase your frying time slightly for the next batch, or check if your oil temperature is too low.
While many doughnut recipes can be adapted for baking, these ricotta zeppole are specifically designed for frying. The high moisture content from the ricotta and the quick cooking method of deep frying contribute to their unique crisp exterior and incredibly tender, cakey interior. Baking them would likely result in a much denser, less airy texture and they wouldn’t achieve that signature fried doughnut experience. For the best results and to truly appreciate their traditional characteristics, frying is highly recommended.
It’s generally best to fry the zeppole batter immediately after mixing. The baking powder will start to activate as soon as it comes into contact with the wet ingredients, and letting it sit for too long can diminish its leavening power. If you absolutely need to prepare something in advance, you can measure out your dry ingredients into one bowl and your wet ingredients (minus the ricotta and orange zest, which can be added just before mixing everything) into another, storing them separately until you’re ready to combine and fry.
More Bright & Tangy Recipes You’ll Love
Orange is an incredible flavor booster, adding a burst of sunshine to both sweet and savory dishes. If you loved the citrusy notes in these zeppole, you’re sure to enjoy these other bright and tangy recipes that celebrate the magic of orange and other complementary flavors!
- Orange Pistachio Date Bark
- Cranberry Orange Cream Scones
- Sour Cream Rhubarb Muffins
- Orange and Cardamom French Toast
Did you make this recipe? I would absolutely love to hear about your experience! Please consider leaving a âââââ rating and a comment right below the recipe card to share your thoughts. If you capture a photo of your delicious creation, don’t forget to tag me on Instagram @brunchandbatter. Your feedback and photos truly make my day!
đ Recipe
Orange Ricotta Zeppole (Italian Ricotta Doughnuts)
Equipment
- large heavy-bottomed pot with tall sides or an electric deep fryer
- candy or cooking (meat) thermometer
- cookie scoop (optional, but highly recommended for consistent sizing)
- slotted spoon or spider strainer
IngredientsÂ
- neutral oil for frying such as canola or vegetable oil
- ž cup all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon Kosher or fine sea salt
- 2 tablespoon white granulated sugar
- 2 large eggs, lightly beaten
- Âź teaspoon vanilla bean paste or vanilla extract
- 1 cup whole milk ricotta cheese, well-drained if watery *see post above for detailed notes on choosing and draining ricotta
- 2 tsp fresh orange zest (or measure with your heart for extra citrusy flavor!)
- powdered (confectioner’s) sugar, granulated sugar, or melted chocolate for topping
InstructionsÂ
- Heat the oil. Pour your chosen neutral oil into a large, heavy-bottomed pot (or an electric deep fryer) to a depth of about 2-3 inches, ensuring there’s enough room for the zeppole to float without touching the bottom. Place the pot over medium heat and allow the oil to gradually warm until it reaches the ideal frying temperature of approximately 355-365°F (179-185°C). It is highly recommended to clip a candy thermometer to the side of the pot (or use an instant-read digital food thermometer) to accurately monitor the temperature. If using a deep-fryer, always refer to your manufacturer’s specific instructions for filling and heating. As the oil heats, set up a plate nearby lined with several layers of paper towels, ready to absorb excess oil from the fried zeppole. While the oil heats, proceed with preparing your batter.neutral oil for frying
- In a medium mixing bowl, combine the all-purpose flour, baking powder, Kosher or fine sea salt, and granulated sugar. Whisk these dry ingredients thoroughly until they are well combined and there are no visible clumps, ensuring even distribution of the leavening agent.ž cup all-purpose flour, ½ tablespoon baking powder, ½ teaspoon Kosher or fine sea salt, 2 tablespoon white granulated sugar
- In a separate, slightly larger bowl, whisk together the lightly beaten eggs, vanilla bean paste or vanilla extract, the well-drained whole milk ricotta cheese, and the vibrant fresh orange zest. Whisk until all these wet ingredients are fully incorporated and the mixture is smooth and consistent.2 large eggs, lightly beaten, Âź teaspoon vanilla bean paste or vanilla extract, 1 cup whole milk ricotta cheese, drained if watery, 2 teaspoon orange zest (or measure with your heart)
- Pour the wet ingredient mixture into the bowl containing the dry ingredients. Using a rubber spatula or a wooden spoon, gently fold and combine the ingredients until they are just mixed. It’s crucial not to overmix the batter; stop as soon as no dry flour streaks remain. Overmixing can lead to tough zeppole. Set the prepared batter aside while you wait for the oil to reach the correct temperature.
- Once the oil has reached the ideal temperature (355-365°F), begin frying. Gently drop tablespoons of batter (or use a #60 cookie scoop for consistent size) into the hot oil. Avoid overcrowding the pot; fry in small batches, typically 4-5 zeppole at a time, to prevent the oil temperature from dropping too much. Fry for approximately 2.5-3 minutes, or until the zeppole are beautifully golden brown on all sides. They will naturally puff up and often rotate themselves in the oil; however, you can use a slotted spoon to gently nudge them for even browning. When cooked, carefully remove the zeppole with a slotted spoon and transfer them to the paper-towel-lined plate to drain. Throughout the frying process, continuously monitor and adjust the oil temperature as needed to maintain consistency for each batch.
- Immediately after removing each batch from the oil, and while they are still warm, either dust them generously with powdered sugar, roll them in granulated sugar (perhaps your homemade orange sugar!), or drizzle them with melted chocolate. Serve these delightful Orange Ricotta Zeppole without delay to enjoy them at their absolute best.powdered (confectioner’s) sugar, granulated sugar, or melted chocolate for topping
Notes
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- Choose the right oil. Neutral oils like canola or vegetable oil work best, as they won’t impart unwanted flavors. Ensure you add enough oil (about 2-3 inches high in your pot) so that the zeppole can fully float and cook evenly. For typical home frying in a 4-quart pot, around 32 ounces of oil is a good starting point.
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- Check the temperature. Maintaining the correct oil temperature (355-365°F or 179-185°C) is paramount. Too low, and your zeppole will absorb excess oil, becoming greasy. Too high, and the outsides will brown too quickly, leaving the interior undercooked.
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- Use a candy thermometer. This tool is invaluable for consistent results. A candy thermometer provides the most accurate temperature readings, helping you avoid the common pitfall of burnt exteriors and raw interiors that can happen when relying on less precise methods.
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- Use a cookie scoop. A #60 cookie scoop (holding 1 tbsp + â teaspoon, or 0.54 ounces of batter) is an excellent tool for dropping uniform portions of batter into the oil, ensuring even cooking and reducing splashes. If unavailable, a heaping tablespoon works well.
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- Don’t overcrowd the pot. Frying in small batches is crucial. Overloading the pot will cause the oil temperature to drop significantly, leading to soggy, unpleasantly greasy zeppole.
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- Drain well. After frying, immediately transfer the zeppole using a slotted spoon or spider strainer to a wire rack set over paper towels. This allows excess oil to drip away, keeping your doughnuts light and delicious.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.