RICOTTA ZEPPOLE/ZEPPOLI - AKA "SWEET ZEPPOLI"

Ricotta Zeppole/Zeppoli - Aka

"Way back when," ricotta zeppole were made mostly by the upper class. The peasants used a potato based or just flour based batter. Many Italian great grandmothers/grandmothers have recipes for both versions. Today with ricotta being easily available, the plain zeppole (cheese and potato free) and ricotta zeppole are the most commonly found among street vendors. (There is also a plain flour yeast raised version of zeppole which are sometimes stuffed with chicken livers or anchovies, aka "savory zeppole".) *NOTES: Cooking time is approximate - it depends on how hot your oil is and how many you put in the pan at one time. Yield is approximately 1 dozen.....if you make them large you will get less; if you make them smaller you will get more.

Provided by Dee514

Categories Dessert

Time 35m

Yield 1 dozen (approx)

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 pinch salt
1/2 cup sugar
2 cups ricotta cheese
1/2 cup currants (optional) or 1/2 cup raisins (optional)
2 eggs
1/2 teaspoon vanilla
3 1/2 cups oil, for frying
powdered sugar, for coating or granulated cinnamon sugar
brown paper bag

Steps:

In a large bowl, mix flour, baking powder, salt, stir to combine. Add raisins to flour mixture and toss to coat them.
Add ricotta, eggs and vanilla, blend until smooth.
Let batter rest for 15 minutes.
Drop batter by spoonfuls into a deep pan of hot cooking oil - if using olive oil, do not use extra virgin.
Fry until evenly golden brown on all sides.
With a slotted spoon, remove them from oil.
Place on brown paper to drain slightly.
Put sugar into a paper bag, place a few warm, drained zeppole into the bag and gently shake to coat them with sugar.
Serve while still warm.

Nutrition Facts : Calories 8594.4, Fat 837.6, SaturatedFat 142.9, Cholesterol 622.9, Sodium 1077.1, Carbohydrate 212.4, Fiber 3.4, Sugar 102.1, Protein 80.9