Ingredients
2 to 3 cups extra-virgin olive oil
2 to 3 cups vegetable oil
2 large eggs
1 c. whole-milk ricotta cheese
1 tsp. pure vanilla extract
3/4 c. granulated sugar, divided
1 1/4 tsp. finely grated orange zest, divided
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
Preparation
Step 1Fill a medium pot fitted with a deep-fry thermometer with equal parts olive oil and vegetable oil to a depth of about 2". Heat over medium heat until thermometer registers 350º.Step 2In a medium bowl, whisk eggs, ricotta, vanilla, 1/4 cup granulated sugar, and 1/2 teaspoon orange zest until smooth. Add flour, baking powder, salt, and nutmeg and whisk until smooth. Step 3In a shallow bowl, combine remaining 1/2 cup granulated sugar and 3/4 teaspoon orange zest. Using your fingers, work zest into sugar until evenly incorporated.Step 4Working in batches, using a 1-ounce scoop (about 2 tablespoons), drop batter into oil. Fry, turning occasionally, until golden brown, about 4 minutes per batch. (You will probably need to adjust heat occasionally to keep oil between 350º and 375º.) Using a slotted spoon or spider, transfer zeppole to a paper-towel lined plate to drain briefly.Step 5Transfer to orange sugar and roll to coat.
Though similar to New Orleans beignets (in that both are fried dough dusted with sugar), zeppole are made from unyeasted dough. Zeppole are the perfect snack for serving with coffee for a midmorning pastry break, or serve with chocolate sauce for a more decadent dessert. In Italy, larger zeppole are often served filled with pastry cream. For a take on that version, use a paring knife to poke a small hole in the side of the donut, then fill with pastry cream using a piping bag. (Use the filling recipe from these eclairs.) P.S. If you have a deep-fry thermometer, this is a good time to use it. The right temperature oil ensures the batter is cooked with the perfect golden exterior.
