As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.
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
Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
-
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
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
-
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.
Nutrition Facts
Per serving
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