Meanwhile, place the Flour, Baking Powder, Salt and Sugar in a medium sauce pan and stir to mix – add the Eggs, Ricotta and Vanilla to the pan – mix gently over low heat until combined – dough will be sticky
Remove from heat and take table spoonfuls of dough, about 4 centimeters (slightly under 2 inches) in diameter (no need to be perfect balls) and place into the hot Oil – cook until golden - about 3 minutes per batch
Using a slotted spoon, transfer the fried Zeppoli onto a paper towel and immediately roll/dust in Icing Sugar. Repeat until all the dough is finished
Serve warm
Nutrition Facts
Italian Zeppole
Amount per Serving
Calories
70.8
% Daily Value*
Fat
3.5
g
5
%
Saturated Fat
2.2
g
14
%
Polyunsaturated Fat
0.7
g
Carbohydrates
7.4
g
2
%
Sugar
2.5
g
3
%
Protein
2.6
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.