Recipes

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Ingredient:
zippole

Zeppole

Ingredients

makes aobut 3 dozen
  • 1 container (15 oz., 425 g) ricotta cheese
  • 4 eggs
  • 1 tbsp. vanilla extract
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 cups (195 g) Welna Tempura Batter Mix
  • 1/2 tsp. salt
  • Cooking oil for frying
  • Sifted powdered sugar or granulated sugar or cinnamon/sugar

Directions

  1.  In a large bowl, beat ricotta cheese with an electric mixer on medium speed until smooth.
  2.  Add eggs and vanilla, beat until combined. Add granulated sugar, Welna Tempura Batter Mix and salt. Beat on low speed until just combined. Let batter stand for 30 minutes.
  3.  Heat oil in a deep fryer to 325ºF (160 ℃). Drop batter by well-rounded teaspoonfuls, four or five at a time. Cook 3 minutes per side or until golden brown.
  4.  Remove donuts with slotted spoon and drain on paper towels. Repeat with remaining batter.
    Cool down donuts completely.
  5.  Shake donuts in a bag with powdered sugar (or granulated sugar or cinnamon/sugar mixture).