Zeppole di Ricotta

Name: Zeppole di Ricotta
Ingredients: 1 1/2 cups Ricotta cheese; 1 cup All-purpose flour; 1/2 cup Granulated sugar; 2 Large eggs; 1/4 cup Unsalted butter, melted; 1 tsp Pure vanilla extract; 1/4 tsp Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai Recipesdessertsweetbreadsoup

Nutrition (per serving)

920Calories

95 gProtein

65 gCarbs

45 gFat

35 gSugar

1100 mgSalt

Ingredients

1 1/2 cups Ricotta cheese
1 cup All-purpose flour
1/2 cup Granulated sugar
2 Large eggs
1/4 cup Unsalted butter, melted
1 tsp Pure vanilla extract
1/4 tsp Salt

Method

In a large bowl, whisk together the ricotta cheese, flour, sugar, eggs, melted butter, vanilla extract, and salt until smooth, about 2 minutes.
Heat the oil in a deep frying pan to 375°F, then using a piping bag or a spoon, drop the dough into the oil, making sure not to overcrowd the pan, about 5-6 zeppole at a time.
Fry the zeppole until golden brown, about 2-3 minutes on each side, then remove with a slotted spoon and drain on paper towels.
Dust the zeppole with confectioners' sugar and serve warm, traditionally with a side of sweetened ricotta cheese or a drizzle of honey.
To make the soup, combine 2 cups of milk with 1/4 cup of sugar and 1/4 teaspoon of salt in a saucepan, and cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is just simmering, about 5 minutes.
Strain the soup into bowls and serve with the zeppole on top, garnished with a sprinkle of cinnamon if desired.
For an extra-special treat, serve the zeppole with a side of whipped cream and a drizzle of chocolate sauce.