ZEPPOLE ITALIAN DONUTS RECIPES

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
• Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Steps:

• In a medium saucepan, combine the water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.
• Remove from heat and stir in the flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1½ to 2 minutes to release extra moisture and partially cook the flour.
• Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition.
• Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
• Transfer dough to a piping bag with a ½-inch opening, or use a large zip bag and cut a ½-inch opening at the tip.
• Heat oil to 375 degrees F in a Dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.
• Fry for 4 to 5 minutes total, turning them over halfway.
• Transfer to a paper-towel-lined plate to soak up extra oil then dust with powdered sugar to serve.