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Zeppole Italian Donuts / Doughnuts

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“I found this on another website. These have a very mild taste and I find that the powdered sugar does seem to just taste better on these. You might want to experiment on the size of doughnuts you want. I ended up just doing all different sizes to have on my plate. Enjoy!”
READY IN:
1hr
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth.
  2. Add eggs and vanilla; beat until combined. Add flour, granualted sugar, baking powder, and salt & beat on low speed until just combined.
  3. Let batter stand 30 minutes. Drop batter by well-rounded teaspoons, four or five at a time, into deep hot fat (365 degree F).
  4. and cook 2 1/2 to 3 minutes or until golden brown turning once.
  5. Remove doughnuts with slotted spoon and drain on paper towels. Repeat with remaining batter. Cool completely.
  6. Shake doughnuts in a bag with powdered sugar, granulated sugar, or cinnamon/sugar mixture.
  7. Makes 3 dozen.

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