Fried Zeppole without leavening. Here is a super fast and effortless recipe for super zeppole without leavening that will come to your rescue!

Zeppole are a soft, simple, quick, and unleavened variant to prepare the classic fried doughnuts covered in sugar, much loved by children, indispensable at their party tables, a timeless classic.

Suitable for any occasion, from special ones to a daily snack, they are essential for events like Carnival or St. Joseph’s Day for Father’s Day, when “zeppole” is the keyword.

Although zeppole are fried, they are actually also a very light dessert, as their dough does not require butter or oil, because it is the ricotta that guarantees the right degree of softness and moisture.

To enrich them and give a pleasant fresh taste, grated citrus peels and orange juice are added.

Finally, I fried these delicious zeppole in seed oil and immersed them in granulated sugar, for those who have never tried them, I urge you to do so, they are fantastic.

Ricotta zeppole, one way or another, please everyone, young and old.

A traditional dessert with which today’s lunch concludes.

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 10/12
Cooking methods: Frying
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

206.04 Kcal

calories per serving

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Energy 206.04 (Kcal)
Carbohydrates 32.01 (g) of which sugars 13.60 (g)
Proteins 5.74 (g)
Fat 6.95 (g) of which saturated 2.28 (g)of which unsaturated 4.18 (g)
Fibers 0.57 (g)
Sodium 91.50 (mg)

Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Fried Zeppole without Leavening

2 1/2 cups all-purpose flour
1 cup ricotta (drained)
1 egg (room temperature)
1/2 cup sugar
2 tsp baking powder
1 to taste lemon (zest grated)
1 to taste orange (zest grated)
salt (1 pinch)
as needed peanut oil (for deep frying)
as needed sugar (for dusting)

Tools

Pan
Absorbent Paper
Bowl
Slotted Spoon
Pastry Board
Kitchen Scales

Steps for the Fried Zeppole without Leavening

To prepare ricotta zeppole, first put the flour in a bowl, add the ricotta, sugar and mix for a few minutes. Add the zest of lemon and orange and mix again.
After kneading, add the egg and finally the baking powder.
Transfer to the pastry board and work until you get a smooth and homogeneous dough, form a loaf.
If necessary, add more flour until the dough is firm; it should be like gnocchi dough, soft but not sticky.
Take the dough and divide it into balls.
Make ropes and join them by crossing the ends.
Fry the zeppole in hot oil for a few minutes.
Turn them often with a slotted spoon until they are golden in color.
Then drain them on absorbent paper.
Then place them in a plate with granulated sugar and sprinkle on both sides.
Ready to be enjoyed.
Enjoy your meal.