Ricotta Zeppole Recipe of of 19-03-2016 [Updated on 09-03-2018]
These ricotta zeppole I was a real surprise! I had seen the recipe here and it had intrigued me, but I was afraid it would turn out to be a disappointment. And instead, these zeppole without leavening they have nothing to envy to the classic ones and, for those who have little time, but still want to prepare a dessert today to celebrate father's Day, this recipe is really perfect. Today in reality, by tradition, the zeppole di San Giuseppe are prepared, but I doubt that I will have time today to make them, Ivano has a conference at Palazzo Alabardieri (yes, another conference and also on Saturday !!!) and I think I will opt for these with ricotta and orange. Before saying goodbye, I want to congratulate all the dads, first of all to my papy and then to Ivano, sweet and loving dad who treats me and Elisa like his princesses;) a kiss and good weekend!
How to make ricotta zeppole
Put the flour, ricotta, egg, juice and grated orange peel, sugar and yeast in a bowl.
Knead until a soft and homogeneous dough is formed.
Then let the dough rest for about ten minutes
Now put the dough on a floured pastry board and divide it into pieces of 40 grams each.
Now form cords with each piece
Then twist them at the end
Gradually arrange the donuts obtained on the floured pastry board.
Now fry the zeppole in a saucepan with boiling oil.
Once golden, lift them with a slotted spoon and place them on a sheet of kitchen paper.
Then pass them in a dish in which you have put granulated sugar and orange peel and serve