Pumpkin Zeppole

Wednesday, 09 November 2016 - 10:40 | Views - 573

Ingredients

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

1/4 cup white sugar

2 large eggs

1 teaspoon vanilla extract

Canola oil, for frying

Directions

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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