Ricotta Pumpkin Zeppole

By Jennifer Perillo
March 17, 2010
72 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This recipe was born a few years ago around Thanksgiving. I had an abundance of fresh pumpkin puree and having been all "pied" out (yes, it happens even to the best of us), I decided to play around with this twist on those fried balls of dough so popular at every Italian feast I grew up going to in Brooklyn. While this is in the dessert category, you can even nix the confectioners' sugar and serve them with some savory tomato jam for a passed appetizer. And, while I'm a fan of homemade ricotta, you can use a fresh bought one and just make sure it is well-drained.Jennifer Perillo

Food52 Review: Jennifer Perillo's zeppole are light, lovely little orbs of fried goodness. Surprisingly (to me anyway), they're also delightfully simple to prepare. I used my teaspoon-sized dough scoop and I was able to fry the whole bunch quite speedily. A couple notes: I used a very dry fresh goat cheese ricotta and this lead to a dough that was a bit drier-looking than the dough in Jennifer's pictures. They fried up nicely in spite of this, but if I were to do it again I'd double the amount of pumpkin puree, both to increase the moisture and make the zeppole more pumpkin-y. Yum! - arielleclementineThe Editors

Serves: 48

  • 1 1/2 cups flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • Pinch of freshly grated nutmeg
  • 8 ounces fresh ricotta cheese, well-drained
  • 1/2 cup pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Canola oil, for frying
  • Confectioners' sugar, for garnishing
  1. Fill a heavy-bottomed deep saucepan halfway with canola oil. Heat the oil to 375ºF degrees.
  2. Meanwhile, whisk the flour, sugar, baking powder, salt and spices together in a medium bowl. Set aside.
  3. Add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. Beat with a fork until mixed well. Pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.
  4. Drop a scant teaspoon of the mixture at a time into the heated oil. Fry until light golden brown, about 30 seconds on each side. Drain on a parchment lined baking sheet.
  5. As you accumulate small piles of drained fritters, arrange them on a platter, sift powdered sugar on top and let guests start enjoying them while you continue frying the remaining dough.

More Great Recipes:
Vegetable|Cheese|Serves a Crowd|Fall|Thanksgiving|Snack|Dessert