Pumpkin Zeppole recipe

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Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon fine salt
½ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
8 ounces fresh ricotta cheese, well drained
½ cup pumpkin puree
2 tablespoons pumpkin puree
¼ cup white sugar
2 large eggs
1 teaspoon vanilla extract
Canola oil, for frying

Nutrition Info

271.6 calories
carbohydrate: 27.4 g
cholesterol: 55.3 mg
fat: 14.8 g
fiber: 1.2 g
protein: 7.4 g
saturatedFat: 3.3 g
servingSize: -
sodium: 327.1 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

24 to 30 zeppole

Recipe Note

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.

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