Zeppole – outside doughnut, inside ricotta

The Italian pastry known as Zeppole, originate from the celebration of Saint Joseph Day. In the tradition recipe it is filled with a creamy ricotta cheese and dusted with sugar. As almost any other Italian dessert, this recipe originates in medieval times. Interestingly, the term “Zeppole” is also used in Sicilly for a different pastry. As a fascinating piece of trivia, Zeppole are not just for Saint Joseph’s Day; you will find them almost in any street fairs and festivals throughout Italy. This dessert carriescenturies of tradition, evolving from a basic fritter to a beloved confection across all Italy regions. Even if traditionally they are made with filling, you could enjoy them without the filling if you prefer a simpler taste. But for that you can check the Struffoli recipe (Loukoumades in Greece) or the Pignolata recipe.

The Traditional Zeppole Recipe Card

Also known as Sfinge in some regions, these are doughnuts typically fried and dusted with sugar or filled with sweet ricotta or custard, popular in southern Italy. I will leave here not only the frying (traditional) version but also the baked version, which is lighter, healthier but just as tasty.

Ricotta Zeppole

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This recipe provides a traditionalItalian desert with a simple pastry dough and a discrete flavour. You will also find here below the lighter version of baked zeppole.

Ingredients

For the Zeppole Dough:

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• 240 ml water (1 cup)
• 120 grams unsalted butter (1 stick or 1/2 cup)
• 125 grams all-purpose flour (1 cup)
• 4 large eggs
• A pinch of salt

For the Ricotta Filling:

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• 425 grams full-fat ricotta cheese (15 ounces), drained if very watery
• 60 grams powdered sugar (1/2 cup), plus more for dusting
• 5 ml vanilla extract (1 teaspoon)
• Zest of 1 lemon or orange (optional)
• Optional: additional flavorings like grated chocolate or cinnamon

Instructions

1. Make Dough: In a medium saucepan, combine 240 ml water and 120 grams butter, bringing it to a boil. Once boiling, reduce heat to low and add 125 grams flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
2. Cool Slightly: Remove from heat and let it cool for a couple of minutes. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, until the dough is smooth. Add a pinch of salt.
3. Heat Oil: Pour enough vegetable oil into a deep fryer or a large, deep pot to fry the zeppole. Heat the oil to 375°F (190°C). Use a thermometer to monitor the temperature.
4. Pipe Zeppole: Using a spoon, pipe out dough into circles or mounds on the prepared baking sheet. If using a pastry bag, fit it with a large star tip for texture.
5. Fry Zeppole: Drop spoonfuls or pipe dough directly into the hot oil. Do not overcrowd the pot; fry in batches. Fry until they puff up and turn golden brown, about 2-4 minutes per side.
6. Drain: Use a sloted spoon to remove the zeppole from the oil, letting them drain on paper towels to remove excess oil.
7. Prepare Ricotta: If your ricotta seems watery, drain it in a fine mesh sieve or cheesecloth for a couple of hours to thicken. Mix 425 grams ricotta with 60 grams powdered sugar, 5 ml vanilla extract, and zest if using. Beat until smooth. If desired, add in chocolate or cinnamon.
8. Fill Zeppole: Once the zeppole are cooled, slice them in half horizontally. You can use a piping bag to fill them with ricotta cream or simply spoon it in.
9. Dust and Serve: Dust with extra powdered sugar before serving. These are best enjoyed fresh but can be stored in the refrigerator and consumed within 1-2 days.

Notes

For those of you who just like me are in a perpetual diet, you might prepare the lighter version of baked zeppole. For this, you will need to start by first preheating the oven at 220°C (425°F). Line a baking sheet with parchment paper. After piping the zeppole, bake for about 20-25 minutes or until golden brown and puffed. Do not open the oven door during the first 15 minutes to ensure they rise properly. Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Tips for Authentic Zeppole

In addition to the tips for making the perfect doughnuts that you will find here, please pay attention to:

• Temperature of the Oil: Ensure the oil is at the right temperature (190 Celsius degrees) to get a crisp exterior without totally melting the ricotta inside. If baking, do not open the oven door during the first 15 minutes to ensure they rise properly!
• The ricotta’s quality greatly affects the filling’s texture. Ensure it’s well-drained if it’s too liquid to avoid soggy zeppole.
• Serving: Zeppole are best enjoyed hot and fresh, soon after they’re fried because their soft, creamy centres can become soggy if left to sit for too long.

Can You Make Zeppole With an Air Fryer?

Yes you can. While air fryer zeppole won’t replicate the exact experience of traditional deep-fried zeppole, they offer a delicious, less oily version that’s easier on cleanup and potentially healthier. For this you will need to make the following adjustments:

1. Preheat the Air Fryer to 375°F (190°C). Preheating ensures that the zeppole start cooking immediately, which is key for getting them to puff up.
2. Shape the Zeppole: because you won’t submerge the dough in oil, you might want to shape your them into small balls. Use a spoon or a cookie scoop for consistency. You can also use a piping bag with a large round tip for a more traditional look, but note that anyway the texture will differ from deep-fried zeppole.
3. Lightly spray or brush the zeppole with oil. This helps in achieving a slight crispiness and color, although the texture won’t be the same as deep-fried.
4. Place the zeppole in the air fryer basket in a single layer, ensuring they’re not touching too much to allow for even air circulation. You might need to work in batches depending on the size of your air fryer. 
5. Cook for about 7-10 minutes, checking halfway through. They should be golden brown. If they’re not browning enough, you can increase the cooking time slightly or adjust the temperature up a bit for the last few minutes.
6. Check for Doneness: open the air fryer to check if they’re done. They should be puffed up and golden. If they’re not, give them a couple more minutes.

What is the texture of Zeppole?

The texture of traditional zeppole can vary slightly depending on the recipe and preparation method:

• When fried, the exterior is crisp and crunchy while the interior is creamy. light and fluffy. The contrast makes it an amazing pleasure to the taste buds
• When baked, instead of fried, zeppole will have a softer, more uniform texture without the crispy exterior. They’ll be lighter in mouthfeel but might lack the traditional contrast between outside and inside.

The chewiness versus fluffiness can be influenced by factors like the ratio of eggs to flour, the type of flour used, and how long the dough is allowed to rise. More eggs can make the zeppole richer and potentially chewier, while a well-risen dough will make it fluffier.

What’s the Difference Between Zeppole and Other Pastries?

• Zeppole vs. Beignets: Zeppole are Italian, less sweet, and irregularly shaped, while beignets are French, often square, and might have a richer, egg-included dough.
• Zeppole vs. Doughnuts (Donuts): Zeppole are lighter, fried from a batter, and less structured than doughnuts, which can be dense or fluffy and are cut or piped into specific shapes.
• Zeppole vs. Churros: Zeppole are round and less sweet, primarily dusted with sugar, whereas churros are long, ridged sticks with sugar and cinnamon both in the dough and on the outside.
• Zeppole vs. Cream Puffs (Profiteroles/Choux Pastry): Zeppole have a uniform, doughy texture from a simple batter, while cream puffs are made from choux pastry, creating a hollow center for filling, differing significantly in preparation and texture.

If you want to find out more about what can go wrong when making doughnut small balls, you can check our other honey balls recipe for Struffoli or Loukoumades.

Here you will find some other Italian deserts recipes we cook in our house:

You will find here, many more mediterranean recipes:

• 

  Panettone (traditional and chocolate)

• 

  Tuscan Cannellini Beans

• 

  Pizza Italiana

• 

  Crispy Chicken Bites with Potatoes Recipe

…Or if you want to travel here to experience it first hand:

• 

  Syvota – Greece

• 

  Symi Island – Greece

• 

  Oia Village – Santorini Island, Greece

• 

  Ventimiglia – Italy