Zeppole

March 19th is La Festa di San Guiseppe or St. Joseph’s Day in Italy.  Since my husband and I are both Italian, I decided to make some zeppole in honor of our heritages.  Zeppole are tiny doughnut holes that are fried and covered in sugar.  They sometimes have a custard or jelly filling in the middle.  I made plain zeppole and rolled them in cinnamon sugar and confectioner’s sugar — a recipe my mother-in-lawlor sent me.  I used a small cookie scoop and my zeppole came out larger than the zeppole you see at Italian festivals and street fairs.  I would recommend using a small melon baller if you want to make your zeppole smaller.  Regardless of the size scoop you decide to use, this recipe makes amazing zeppole that are slightly crunchy on the outside, but oh so sweet and chewy on the inside.  Enjoy!

Ingredients:

• 1 15 oz container ricotta cheese
• 4 eggs
• 1 Tbsp vanilla
• 1 1/2 c all-purpose flour
• 1/2 c sugar
• 2 Tbsp baking powder
• 1/2 tsp salt
• Vegetable oil for frying
• 1/2 c confectioner’s sugar
• 1/2 c sugar
• 2 Tbsp cinnamon

Directions:

1. Beat the ricotta cheese on medium speed until smooth.  Add the eggs and vanilla and beat until combined
2. In a separate bowl, mix the flour, sugar, baking powder, and salt and add to ricotta mix.  Beat on low speed until just combined
3. Let the batter stand for 30 minutes
4. Meanwhile, heat the vegetable oil, about 2 inches deep, to 365 degrees
5. Using a small-sized cookie scoop or melon baller, drop the balls of dough into the oil and cook for 2.5-3 minutes or until golden brown, turning once
6. Remove the zeppole with a slotted spoon and drain on paper towels
7. Repeat with remaining batter and allow to cool completely
8. Combine the sugar and cinnamon in a brown paper bag and put the confectioner’s sugar in another bag.  Shake the zeppole in the sugars alternating between the confectioner’s sugar and the cinnamon/sugar mixture.  Makes about 3 dozen

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