Pumpkin Zeppole

Ingredients

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons fine salt
• 0.5 teaspoons ground cinnamon
• 0.13 teaspoons freshly grated nutmeg
• 8 ounces fresh ricotta cheese , well drained
• 0.5 cups pumpkin puree
• 2 tablespoons pumpkin puree
• 0.25 cups white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Canola oil , for frying

Instructions

1. 1

   Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.

2. 2

   Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.

3. 3

   Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

4. 4

   Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.