RICOTTA ZEPPOLE (ITALIAN DONUT HOLES) WITH NUTELLA SAUCE
Light and airy Ricotta Zeppole fried until golden brown and tossed in sugar. Serve plain or with an easy Nutella chocolate dipping 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!
To test, drop a tiny bit of batter into the oil — it should rise to the top and bubble gently without burning.
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:
- More Italian Favorites:
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹