Zeppole Italian Donuts / Doughnuts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These have a very mild taste and I find that the powdered sugar does seem to just taste better on these. You might want to experiment on the size of doughnuts you want. I ended up just doing all different sizes to have on my plate. Enjoy. Ingredients:
1 (15 ounce) container ricotta cheese |
4 eggs |
1 tablespoon vanilla |
1 1/2 cups all-purpose flour |
1/2 cup granulated sugar |
2 tablespoons baking powder |
1/2 teaspoon salt |
cooking oil (for frying) |
sifted powdered sugar or granulated sugar or cinnamon-sugar mixture |
Directions:
1. In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth.
2. Add eggs and vanilla; beat until combined. Add flour, granualted sugar, baking powder, and salt & beat on low speed until just combined.
3. Let batter stand 30 minutes. Drop batter by well-rounded teaspoons, four or five at a time, into deep hot fat (365 degree F).
4. and cook 2 1/2 to 3 minutes or until golden brown turning once.
5. Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely.
6. Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture.
7. Makes 3 dozen.
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