• 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.