These addictive doughy puffs of ricotta with pumpkin are a perfect sweet fall snack. The batter comes together in minutes and they cook quickly in hot oil. Rolling them in cinnamon sugar is the perfect finishing touch. I hope you give these a try! Enjoy.
Pumpkin Ricotta Zeppole
Makes 2 dozen
3/4 cup all purpose flour
1/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
6 ounces whole milk ricotta
1/4 cup pumpkin puree
1 teaspoon vanilla extract
Oil, for frying
1/4 cup sugar
1/4 teaspoon cinnamon
1. In a bowl, mix together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg and allspice until well combined. Set aside.
2. Mix the 1/4 cup sugar and 1/4 teaspoon cinnamon for rolling in a small bowl; set aside.
3. In a large bowl, combine the ricotta, egg, pumpkin puree and vanilla extract. Add the dry ingredients into the wet and mix until just combined (you don't want to over mix the batter).
4. In a large, heavy bottom pan add about 2 inches of oil and preheat to 325- 350 degrees Fahrenheit over medium heat. (This may take a few minutes to heat up, but keep it over medium heat. You don't want to have the oil too hot because the may result in the outer part of the zeppole being done and browned but the inside left raw) Test the oil by dropping in a small piece of batter- if it foams immediately, the oil is ready to use. PLEASE be careful with the hot oil.
5. Using a small ice cream scoop or 2 spoons, drop in the dough into the oil and fry for about 1-4 minutes (depending on the temperature of you oil). I suggest removing on and checking the inside for doneness- if the zeppole is still raw in the middle, let them go a little while longer.
6. Remove from oil and onto a paper-towel lined plate. Roll in the cinnamon sugar mixture. Serve immediately.
Recipe adapted from Cooking with Nonna