Ricotta Zeppole (Italian Donut Holes) with Nutella Sauce
If you’ve ever had zeppole at an Italian festival, you know the magic — golden, warm, and dusted in sugar.
Originating in Naples, this ricotta zeppole is beautifully light, easy to make, and perfect for entertaining. Serve them plain, dip them in Nutella chocolate sauce, or fill them if you’re feeling a little snazzy.
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Italian Translation: Ricotta Zeppole con Nutella
Region of Origin: Naples, Campania
Pairing Suggestion: Cappuccino. a crisp Moscato d’Asti, or The Pink Bellini
Category: Breakfast [‘Colozione’]
Michelle’s Cucina
A note from my kitchen to yours.
Zeppole reminds me of summer festivals and bakery windows in little Italian towns — golden, imperfect little clouds of dough tossed in sugar and absolutely delicious.
The first time I made these, I expected them to be complicated… but instead, they came together incredibly easily! Ricotta makes them impossibly light — almost airy — with just enough richness.
And while they’re perfect on their own, the Nutella chocolate dip takes them into “why didn’t I make a double batch?” territory.
Why this recipe works: Ricotta keeps the dough incredibly light and tender, creating airy little bites that are delicious on their own—or even better dipped in warm Nutella.
Ingredients for Ricotta Zeppole:
Full measurements in the recipe card below.
- All-Purpose Flour
- Eggs
- Sugar
- Whole-Milk Ricotta Cheese
- Baking Powder
- Vanilla Extract
- Salt
- Canola Oil for frying – or any oil with a high smoke point: avocado, peanut, corn, or grapeseed
- Optional: Nutella & Milk Chocolate Chips
RECOMMENDED KITCHEN TOOLS:
- Dutch Oven (or Large Pot)
- Spider Utensil
- Small Whisk
- Scooper with Release (2 T yield = #30 Scooper)
- 2 Medium Mixing Bowls
- Baking Sheet (with paper towel lining)
- Optional: Piping Bag & Metal Tip
How to Make Ricotta Zeppole:
Step 1: Heat the oil.
Add 4 cups of canola oil to a Dutch oven or large heavy-bottomed pot. Heat over medium-high until the oil reaches 350°F. To test, drop a tiny bit of batter into the oil — it should rise to the top and bubble gently without burning.
Step 2: Mix the dry / wet ingredients.
In a medium mixing bowl, whisk together the flour, ¼ cup sugar, baking powder, and salt. In a separate bowl, whisk together the beaten eggs, ricotta cheese, and vanilla extract until smooth. Then add the dry ingredients into the wet ingredients and gently mix until just combined. Do not overmix.
Step 3: Frying.
Prepare your draining station by lining a baking sheet with two layers of paper towels. Scoop and fry using a 2-T scooper with release, gently drop batter into the hot oil. Fry for 2–3 minutes, until golden brown. NOTE: you do NOT need to flip them — they naturally rotate on their own!
Step 4: Remove, Drain, & Coat.
Use a spider utensil to remove zeppole and transfer to the lined baking sheet. Once cool enough to handle (but still warm), roll in granulated sugar or dust with powdered sugar.
Step 5: [Optional] Make the dipping sauce.
Melt the milk chocolate chips. Stir together with Nutella until smooth. Option 1 – Fill: Transfer to a piping bag fitted with a metal tip and gently pipe a small amount into each zeppola. OR Option 2 – Dip: Serve in a small bowl alongside for dipping.
How to Serve Ricotta Zeppole:
- Serve warm in a shallow bowl lined with parchment for a casual Italian bakery feel
- Pair with Cappuccino. a crisp Moscato d’Asti, or The Pink Bellini.
- Additional Optional Fillings include marmalade or a creamy lemon custard
La Vita, Simplified:
Kitchen Favorite: A Dutch oven helps maintain a steady frying temperature for evenly golden zeppole.
Pantry Favorite: Nutella turns these into an extra-special dessert with almost no extra effort.
Kitchen Tip: Whole milk ricotta creates the lightest texture.
Serving Tip: They’re best enjoyed warm the same day, although a few minutes in a 300°F oven brings them back beautifully.
RICOTTA ZEPPOLE (ITALIAN DONUT HOLES) WITH NUTELLA SAUCE
Equipment
- Dutch Oven or large pot
- Spider Utensil
- Small Whisk
- Scooper with Release 2 T yield = #30 Scooper
- 2 medium mixing bowls
- Baking Sheet with paper towel lining
- Optional: piping bag & metal tip
Ingredients
- 1 cup All-Purpose Flour
- 2 Eggs - beaten with small whisk
- ¼ cup Sugar
- 1 cup Whole-Milk Ricotta Cheese
- 2 teaspoons Baking Powder
- 2 teaspoons Vanilla Extract
- ¼ teaspoon Salt
- 4 cups Canola Oil for frying - or any oil with a high smoke point: avocado, peanut, corn, or grapeseed
- ¼ cup Sugar - or Powdered Sugar
- Optional: ¼ cup Nutella
- Optional: ¼ cup Milk Chocolate Chips
Instructions
- Heat the oil. Add 4 cups of canola oil to a Dutch oven or large heavy-bottomed pot. Heat over medium-high until the oil reaches 350°F.
- Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, ¼ cup sugar, baking powder, and salt.
- Mix the wet ingredients. In a separate bowl, whisk together the beaten eggs, ricotta cheese, and vanilla extract until smooth.
- Combine wet and dry. Add the dry ingredients into the wet ingredients and gently mix until just combined. Do not over-mix.
- Prepare your draining station. Line a baking sheet with two layers of paper towels.
- Scoop and fry. Using a 2T cookie scooper with release, gently drop batter into the hot oil. Fry for 2–3 minutes, until golden brown. Note: I'll fry 6-7 at a time. You don't need to flip or turn them — they naturally rotate on their own!
- Remove and drain. Use a spider utensil to remove zeppole and transfer to the lined baking sheet.
- Coat in sugar. Once cool enough to handle (but still warm), roll in either granulated or powdered sugar.
- [Optional] Nutella & Chocolate Dipping Sauce: Melt the milk chocolate chips in a small glass bowl. Stir together with Nutella until smooth. Serve in a small bowl alongside the zeppole for dipping, or transfer to a piping bag fitted with a metal tip and gently pipe a small amount into each zeppole.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Additional Optional Fillings include marmalade or a creamy lemon custard
- Whole milk ricotta creates the fluffiest texture.
- Tip: If filling the zeppole with the nutella sauce, use a chopstick or skewer to gently create a small hole first
- Michelle’s Kitchen Recommendations:
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