mangiabenepasta.com
Your place for traditional Italian recipes
Your place for traditional Italian recipes
ADVERTISEMENT
Pumpkin Zeppole
(Makes 24)
Pumpkin Zeppole
Ingredients:
3/4 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1/2 cup ricotta cheese
1/2 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
Vegetable oil, for frying
Confectioners' sugar or cinnamon-sugar, for dusting
Directions:
In a bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In another bowl, combine the ricotta, pumpkin, egg, and vanilla; stir to blend well. Pour the pumpkin mixture into the flour mixture; stir until well combined.
Cover and set the mixture aside for 30 minutes to an hour.
Heat the oil in a deep fryer to 375 degrees F.
Drop tablespoons of the batter into the hot oil, a few at a time; don't crowd them. Fry the zeppole, turning occasionally, until they are light golden brown, 1-2 minutes per batch. Transfer the cooked zeppole to a paper-towel lined plate. While they are still warm, dust with confectioners' sugar or roll them in cinnamon-sugar.
Zeppole are best served warm.
Leftovers can be reheated the next day in a 350 degree F. oven for about 5 minutes. Re-dust the zeppole with sugar before serving.
3/4 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1/2 cup ricotta cheese
1/2 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
Vegetable oil, for frying
Confectioners' sugar or cinnamon-sugar, for dusting
Directions:
In a bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In another bowl, combine the ricotta, pumpkin, egg, and vanilla; stir to blend well. Pour the pumpkin mixture into the flour mixture; stir until well combined.
Cover and set the mixture aside for 30 minutes to an hour.
Heat the oil in a deep fryer to 375 degrees F.
Drop tablespoons of the batter into the hot oil, a few at a time; don't crowd them. Fry the zeppole, turning occasionally, until they are light golden brown, 1-2 minutes per batch. Transfer the cooked zeppole to a paper-towel lined plate. While they are still warm, dust with confectioners' sugar or roll them in cinnamon-sugar.
Zeppole are best served warm.
Leftovers can be reheated the next day in a 350 degree F. oven for about 5 minutes. Re-dust the zeppole with sugar before serving.
RELATED ITEMS
Make restaurant quality fried food at home-minus the hassle and mess. Powerful 1700 watt deep fryer with 3.5 liter oil capacity and 2.65 pound food capacity to offer friends and family all their favorite fried food.The fryer has a 2 position basket for cooking and draining food and handles for easy transportation and storage. The fryer’s adjustable thermostat allows for selecting the perfect cooking temperature for the specific food to be fried, while its quick recovery heating system ensures crispy layers with minimal oil absorption for healthier results.
DESSERTS > ITALIAN PASTRIES > PUMPKIN ZEPPOLE
With the simple addition of pumpkin puree and some spices, you can turn traditional zeppole into something special for an autumn treat or to add to your Thanksgiving dessert table.
We may earn a commission when you use one of our links to make a purchase.