Print: Pumpkin Zeppole

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.

Prep

21 min

Cook

34 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/pumpkin-zeppole