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 version is beautifully light, incredibly 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.
Italian Translation: Ricotta Zeppole con Nutella
Region of Origin: Campania (Napoli, specifically)
Pairing Suggestion: Espresso, Cappuccino. 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 small 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 to feel indulgent.
And while they’re perfect on their own, the Nutella chocolate dip takes them into “why didn’t I make a double batch?” territory.
What You’ll Need to Make Ricotta Zeppole:
- Flour
- Eggs
- Sugar
- Ricotta Cheese, whole milk
- 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
Equipment & Tools for Ricotta Zeppole:
- Dutch oven or large pot for frying
- 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 espresso, cappuccino, or even Vin Santo for a dinner-party vibe.
- Additional Optional Fillings include marmalade or a creamy lemon custard
La Vita, Simplified:
- If filling, use a chopstick or skewer to gently create a small hole first.
- Ricotta should be whole milk for best texture.
- These are best the same day — but you can reheat at 300°F for 4–5 minutes to revive them (I’m told…. They’ve never made it that past a day for me!!)
RICOTTA ZEPPOLE (ITALIAN DONUT HOLES) WITH NUTELLA SAUCE
Equipment
- Dutch oven or large pot for frying
- 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 Flour
- 2 Eggs - beaten with small whisk
- ¼ cup Sugar
- 1 cup Ricotta Cheese - whole milk
- 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. To test, drop a tiny bit of batter into the oil — it should rise to the top and bubble gently without burning.
- 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 overmix.
- Prepare your draining station. Line a baking sheet with two layers of paper towels.
- Scoop and fry. Using a 2-T cookie scooper with release, gently drop batter into the hot oil. Fry for 2–3 minutes, until golden brown. You do NOT need to flip 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 granulated sugar or dust with powdered sugar.
- Buon Appetito!
[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. Option 2 – Dip: Serve in a small bowl alongside for dipping.
Notes
- Additional Optional Fillings include marmalade or a creamy lemon custard
- Serve warm in a shallow bowl lined with parchment for a casual Italian bakery feel
- Pair with espresso, cappuccino, or even Vin Santo for a dinner-party vibe.
- If filling, use a chopstick or skewer to gently create a small hole first.
- Ricotta should be whole milk for best texture.
- These are best the same day — but you can reheat at 300°F for 4–5 minutes to revive them (I’m told…. They’ve never made it that past a day for me!!)
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