Ricotta zeppole offer a delightful treat for summer Italian festivities. Classic options are dusted with powdered sugar, while variations include lemon drizzled with honey and chocolate chip. For a fruity twist, try strawberry-filled or almond and cherry versions. Notable flavors like pistachio and orange blossom diversify the choices. Tropical coconut and coffee-rum versions add unique flair. These indulgent desserts are perfect for gatherings and celebrations, and there is more to explore in the domain of ricotta zeppole delights.
Classic Ricotta Zeppole With Powdered Sugar
Classic Ricotta Zeppole are delightful Italian doughnuts that are crisp on the outside and soft and creamy on the inside, made mainly with fresh ricotta cheese. Perfect for summer gatherings, family celebrations, or just as a sweet treat to enjoy with coffee or tea, these zeppole are sure to please everyone. The preparation time is approximately 30 minutes, with an additional 15 minutes for frying, making it a quick and delicious dessert option.
Ingredients:
- 1 cup fresh ricotta cheese
- 1 large egg
- 2 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions:
- In a mixing bowl, combine the ricotta cheese, egg, granulated sugar, and vanilla extract. Mix until smooth and creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until a thick dough forms. It should be slightly sticky but manageable.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
- Using a spoon or cookie scoop, drop small portions of the dough (about 1 inch in diameter) into the hot oil. Fry in batches, being careful not to overcrowd the pan.
- Cook the zeppole for about 3-4 minutes on each side, or until golden brown, turning them occasionally for even cooking.
- Once cooked, remove them with a slotted spoon and place them on paper towels to drain excess oil.
- While still warm, dust generously with powdered sugar and serve immediately.
Variations & Tips:
- For added flavor, consider adding a pinch of cinnamon or nutmeg to the dough.
- You can also experiment with different flavor extracts such as almond or lemon for a unique twist.
- For a fun topping, drizzle chocolate sauce or a raspberry coulis over the warm zeppole.
- Verify the oil is hot enough before frying; if it’s not, the zeppole may absorb too much oil and become greasy.
- Leftover zeppole can be stored in an airtight container for a day; reheat in a warm oven for a few minutes to regain crispness before serving.
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Lemon Ricotta Zeppole Drizzled With Honey
Lemon Ricotta Zeppole are delightful Italian-style doughnuts that are light, airy, and bursting with fresh lemon flavor. Perfect for summer gatherings or as a sweet treat for any occasion, these zeppole are ideal for families, friends, or even a charming brunch. The preparation time for these delights is approximately 30 minutes, making them a quick yet impressive dessert option.
Ingredients:
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Vegetable oil for frying
- Honey for drizzling
- Powdered sugar for dusting (optional)
Cooking Steps:
- In a mixing bowl, combine the ricotta cheese, egg, vanilla extract, lemon zest, and lemon juice. Whisk together until smooth and well blended.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined. The dough should be thick but spoonable.
- Heat vegetable oil in a deep frying pan or pot over medium heat, ensuring it’s about 2-3 inches deep (ideal temperature is approximately 350°F/175°C).
- Using a spoon or a small cookie scoop, carefully drop spoonfuls of the dough into the hot oil, being mindful not to overcrowd the pan. Fry in batches until golden brown, about 2-3 minutes per side.
- Once cooked, remove the zeppole with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Drizzle with honey while still warm and dust with powdered sugar if desired before serving.
Variations & Tips:
- For a more intense lemon flavor, substitute half of the ricotta with mascarpone cheese.
- You can also infuse the dough with other flavors such as vanilla bean or almond extract for a unique twist.
- If you prefer a baked version, consider shaping the zeppole on a parchment-lined baking sheet and baking them in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until golden.
- Serve them warm for the best texture, and feel free to serve alongside fresh berries or a scoop of vanilla ice cream for added indulgence.
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Chocolate Chip Ricotta Zeppole
Chocolate Chip Ricotta Zeppole are delightful Italian-style doughnuts that are soft, fluffy, and enriched with the creamy texture of ricotta cheese, making them an indulgent treat perfect for summer gatherings or casual get-togethers.
With the addition of chocolate chips, these zeppole appeal to both kids and adults alike, providing a sweet, satisfying dessert option. The entire preparation time takes about 30 minutes, making them an easy and quick dessert that can be whipped up in no time.
Ingredients:
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Cooking Instructions:
- In a large bowl, mix together the ricotta cheese, eggs, granulated sugar, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the baking powder, salt, and all-purpose flour. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
- Fold in the chocolate chips, being careful not to overmix the dough.
- In a large pot or deep fryer, heat 2-3 inches of vegetable oil over medium heat until the oil reaches 350°F (175°C).
- Using a spoon or a small cookie scoop, carefully drop batter into the hot oil, frying a few zeppole at a time to avoid overcrowding. Fry until they are golden brown, about 2-3 minutes per side.
- Using a slotted spoon, remove the zeppole and drain them on paper towels. Dust with powdered sugar before serving.
Variations and Tips:
- Flavor Variations: Experiment with adding citrus zest (like lemon or orange) to the batter for a revitalizing twist.
- Ingredient Substitutions: Swap out chocolate chips for dried fruits, nuts, or even a mix of both for a different flavor profile.
- Serving Suggestions: Serve your zeppole warm alongside a scoop of vanilla ice cream or with a drizzle of chocolate sauce for extra indulgence.
- Storage: Store leftover zeppole in an airtight container. They are best enjoyed fresh but can be reheated in an oven to restore some of their original crunch.
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Pistachio and Orange Blossom Ricotta Zeppole
Pistachio and Orange Blossom Ricotta Zeppole are delightful Italian-style doughnuts that are perfect for summer gatherings, family celebrations, or simply as a sweet treat to indulge in on a warm afternoon.
These light and airy zeppole are infused with the flavors of pistachio and orange blossom, offering an exquisite twist on the traditional ricotta desserts. With a preparation time of approximately 30 minutes and a frying time of about 10-15 minutes, they are easy to make and sure to impress your guests.
Ingredients:
- 1 cup ricotta cheese, drained
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar, plus extra for dusting
- 1/4 cup chopped pistachios
- 1 teaspoon orange blossom water
- 1/2 teaspoon baking powder
- Pinch of salt
- Vegetable oil, for frying
Cooking Steps:
- In a mixing bowl, combine the drained ricotta cheese, egg, powdered sugar, and orange blossom water. Beat until smooth.
- Gradually fold in the flour, baking powder, chopped pistachios, and a pinch of salt until the mixture forms a thick batter. Be careful not to overmix.
- In a deep skillet or frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).
- Using a tablespoon, drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan. Fry in batches for about 2-3 minutes on each side, or until golden brown.
- Remove the zeppole from the oil and let them drain on a plate lined with paper towels. Dust with powdered sugar before serving.
Variations and Tips:
- For additional flavor, you can add a pinch of cinnamon or nutmeg to the batter.
- If you prefer a more intense pistachio flavor, blend some of the chopped pistachios into a fine powder and mix it into the batter.
- Consider serving these zeppole with a drizzle of honey or a side of chocolate or caramel sauce for dipping.
- You can also make mini zeppole by using a smaller spoon to drop the batter into the oil, resulting in bite-sized treats that are perfect for sharing.
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Strawberry-Filled Ricotta Zeppole
Strawberry-Filled Ricotta Zeppole are delightful Italian pastries that are perfect for summer gatherings, especially for those who adore sweet, fruity treats. These light and fluffy doughnuts are made with ricotta cheese, making them incredibly moist and flavorful.
The filling is a luscious strawberry mixture that elevates the dish, making it ideal for picnics, parties, or simply enjoying at home with family.
Preparation takes roughly 30 minutes, with additional time for frying and cooling.
Ingredients:
- 1 cup ricotta cheese
- 1 large egg
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
- 2 tablespoons powdered sugar (for dusting)
- Oil for frying
Instructions:
- In a mixing bowl, combine the ricotta cheese, egg, granulated sugar, and vanilla extract. Whisk until well blended and smooth.
- In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
- In a small saucepan, heat about 2 inches of oil over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil—if it sizzles and rises, it’s ready.
- Using a spoon or a small cookie scoop, carefully drop spoonfuls of the batter into the hot oil. Fry for about 2-3 minutes on each side, or until golden brown. Be sure not to overcrowd the pan; you may need to do this in batches.
- Once cooked, remove the zeppole from the oil and place them on a plate lined with paper towels to drain excess oil. Let them cool for a few minutes.
- While the zeppole are cooling, prepare the strawberry filling by mixing the chopped strawberries with a tablespoon of granulated sugar (you can adjust the sweetness according to taste) and let it sit for about 10 minutes to release their juices.
- Once the zeppole have cooled slightly, use a small knife to make a slit in each zeppola and gently stuff it with the strawberry mixture. Dust the finished treats with powdered sugar before serving.
Variations & Tips:
- For an added twist, consider mixing in some lemon or orange zest into the ricotta mixture for a citrusy flavor.
- You can also try different fruit fillings, such as raspberry or blueberry, according to preference.
- Optionally, serve with a drizzle of chocolate sauce or a scoop of vanilla ice cream for an extra indulgent dessert.
- Confirm the oil temperature stays consistent throughout the frying process for even cooking and to avoid greasy zeppole.
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Nutella-Stuffed Ricotta Zeppole
Nutella-Stuffed Ricotta Zeppole are delightful Italian pastries that bring a touch of indulgence to any summer gathering.
These fluffy, deep-fried dough balls are made with ricotta cheese, which gives them a light, airy texture, and they are generously filled with rich Nutella. This treat is perfect for anyone who enjoys a sweet dessert with a unique twist and can be prepared in approximately 30 minutes, plus frying time.
They’re sure to impress family and friends at backyard barbecues, picnics, or casual get-togethers.
Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Nutella (for stuffing)
- Oil (for frying)
- Powdered sugar (for dusting)
Cooking Steps
- In a large bowl, mix together the ricotta cheese, eggs, vanilla extract, and granulated sugar until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough should be thick but slightly sticky.
- Heat oil in a deep-fryer or large heavy pot to 350°F (175°C).
- While the oil is heating, prepare small balls of dough using a spoon or your hands. Each ball should be about 1 inch in diameter.
- Using a piping bag or a small spoon, carefully fill the center of each dough ball with a teaspoon of Nutella. Seal the dough around the Nutella to enclose it completely.
- Fry the stuffed zeppole in the hot oil, a few at a time, for about 3-4 minutes or until they are golden brown on all sides. Make sure not to overcrowd the pot.
- Remove the zeppole from the oil and place them on paper towels to drain excess oil.
- Dust the warm zeppole with powdered sugar before serving.
Variations and Tips
- Flavor Enhancements: Consider adding a teaspoon of citrus zest (like lemon or orange) to the dough for an additional burst of flavor.
- Experiment with Stuffing: Instead of Nutella, try filling the zeppole with pastry cream, jam, or even mascarpone for different flavor profiles.
- Baked Version: For a lighter option, you can place the stuffed dough on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 15-20 minutes or until golden brown.
- Serving Suggestions: Serve them warm with a side of fresh berries or chocolate sauce for dipping to elevate your dessert experience.
Enjoy these delicious Nutella-Stuffed Ricotta Zeppole as a perfect summer treat!
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Cinnamon Sugar Ricotta Zeppole
Cinnamon Sugar Ricotta Zeppole
Cinnamon Sugar Ricotta Zeppole are delightful Italian-style doughnuts that are light, fluffy, and generously dusted with cinnamon sugar.
Perfect for summer gatherings, these treats make an excellent dessert or snack for family and friends. With a preparation time of about 30 minutes and a cooking time of 10 minutes, you’ll have these delicious bites ready in no time.
Ingredients:
- 1 cup ricotta cheese, drained
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Vegetable oil for frying
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Cooking Instructions:
- In a large mixing bowl, combine the drained ricotta cheese, eggs, sugar, and vanilla extract. Mix until smooth and well blended.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined. Do not overmix; the dough should be slightly sticky.
- In a wide, deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
- Using a small cookie scoop or spoon, drop heaping tablespoons of the dough into the hot oil. Fry in batches, being careful not to overcrowd the pan. Cook until golden brown, about 2-3 minutes on each side.
- Remove the zeppole with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
- In a shallow dish, combine the granulated sugar and ground cinnamon. Roll the warm zeppole in the cinnamon sugar mixture until thoroughly coated.
- Serve warm and enjoy!
Variations & Tips:
- For a zesty twist, add the zest of one lemon or orange to the ricotta mixture for an extra burst of flavor.
- Substitute half of the ricotta cheese with mascarpone for a richer taste.
- Drizzle with honey or a chocolate sauce for added decadence.
- Store leftovers in an airtight container for up to two days, but enjoy them fresh for the best texture!
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Vanilla Bean Ricotta Zeppole With Berry Compote
Vanilla Bean Ricotta Zeppole are delightful Italian-style doughnuts made with creamy ricotta cheese and infused with the aromatic essence of vanilla beans. This sweet treat is ideal for summer gatherings, dessert buffets, or simply as a comforting indulgence to share with family and friends.
Preparation time is about 20 minutes, with an additional 30 minutes for frying, making it a perfect option for a special occasion or a weekend brunch treat.
Ingredients:
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon vanilla bean paste (or seeds from 1 vanilla bean)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Berry Compote:
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Cooking Instructions:
- In a mixing bowl, combine the ricotta cheese, egg, and vanilla bean paste. Mix until smooth and creamy.
- In another bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Heat about 2 inches of vegetable oil in a deep skillet or fryer over medium heat until it reaches 350°F (175°C).
- Using a small cookie scoop or two spoons, drop spoonfuls of the batter into the hot oil, frying a few at a time. Fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Dust the zeppole generously with powdered sugar while they are still warm.
For the Berry Compote:
- In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring gently, until the berries break down and release their juices.
- Allow the compote to simmer for a few more minutes until it thickens slightly, then remove from heat and let cool.
Variations and Tips:
- For a citrus twist, add a teaspoon of lemon or orange zest to the ricotta mixture.
- Serve the zeppole warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Experiment with different berries for the compote, such as blackberries or cherries, to create your personalized version.
- Leftover zeppole can be stored in an airtight container for up to 2 days, but they are best enjoyed fresh!
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Almond and Cherry Ricotta Zeppole
Almond and Cherry Ricotta Zeppole are delightful Italian-style doughnuts that are light, fluffy, and bursting with flavor.
These sweet treats are perfect for summer gatherings, brunches, or an indulgent dessert to share with family and friends.
With a preparation time of approximately 30 minutes and a cooking time of about 10 minutes, you’ll have these scrumptious zeppole ready in no time!
Ingredients:
- 1 cup ricotta cheese, drained
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup pitted cherries, chopped
- Oil for frying
- Powdered sugar, for dusting
Cooking Steps:
1. In a mixing bowl, combine the ricotta cheese, egg, almond extract, and vanilla extract. Mix until smooth and well-combined.
2. In another bowl, whisk together the flour, sugar, baking powder, and salt.
3. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined. Fold in the chopped cherries.
4. Heat oil in a deep frying pan over medium heat (about 350°F or 175°C).
5. Once the oil is hot, use a spoon or cookie scoop to drop small portions of the batter into the hot oil, being careful not to overcrowd the pan.
Fry until golden brown, about 3-4 minutes per side.
6. Remove the zeppole from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Allow them to cool slightly, then dust with powdered sugar before serving.
Variations and Tips:
- Fruits: Feel free to experiment with different fruits, like blueberries or raspberries, to suit your taste.
- Nuts: Substitute the almond extract with hazelnut or pistachio extract for a different nutty flavor.
- Serving Suggestions: Serve warm with a side of whipped cream or a drizzle of chocolate sauce for an extra indulgent treat.
- Storage: These zeppole are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Reheat briefly in an oven to maintain some crunchiness.
Enjoy the delightful flavors of summer with these Almond and Cherry Ricotta Zeppole!
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Coffee and Rum Ricotta Zeppole
Coffee and Rum Ricotta Zeppole are delightful Italian fritters that bring together the rich flavors of coffee and the warmth of rum, creating a perfect treat for dessert lovers.
These zeppole are light, airy, and simply irresistible, ideal for gatherings, brunches, or an indulgent evening snack. With a preparation time of about 30 minutes and a frying time of 10 minutes, you can whip up these delicious bites to impress your friends and family.
Ingredients:
- 1 cup ricotta cheese
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon brewed espresso or strong coffee
- 2 tablespoons dark rum
- 2 large eggs
- Pinch of salt
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Cooking Steps:
- In a mixing bowl, combine the ricotta cheese, flour, granulated sugar, baking powder, vanilla extract, brewed espresso, dark rum, eggs, and a pinch of salt. Stir until a smooth batter forms.
- Heat vegetable oil in a deep skillet or fryer over medium heat until it reaches 350°F (175°C).
- Using a spoon or a small ice cream scoop, drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 3-4 minutes on each side.
- Once cooked, remove the zeppole using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- Dust the warm zeppole generously with powdered sugar before serving.
Variations and Tips:
- For an extra kick, you can add chocolate chips or chopped nuts to the batter.
- Serve with a cream cheese icing or chocolate sauce for dipping.
- If you prefer a non-alcoholic version, substitute the rum with additional espresso or a flavored syrup.
- Store leftover zeppole in an airtight container at room temperature for up to 2 days. To reheat, simply warm them in an oven for a few minutes.
Enjoy these light, fluffy coffee and rum ricotta zeppoles as a sweet ending to any meal!
Tropical Coconut Ricotta Zeppole
Tropical Coconut Ricotta Zeppole are delightful Italian-style doughnuts that capture the essence of summer with their rich coconut flavor and fluffy ricotta texture.
This dessert is perfect for gatherings, beach parties, or simply enjoying at home with family and friends. Preparation takes about 30 minutes, with an additional 30 minutes for frying, making it an ideal treat for those looking to impress without spending hours in the kitchen.
Ingredients:
- 1 cup fresh ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Cooking Instructions:
- In a large mixing bowl, combine the ricotta cheese, granulated sugar, and eggs. Mix until smooth and well incorporated.
- Add in the vanilla extract and shredded coconut, stirring to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; the batter should be thick yet slightly lumpy.
- In a deep skillet or heavy saucepan, heat about 2 inches of vegetable oil over medium heat. The oil should reach approximately 350°F (175°C).
- Using a spoon or a small ice cream scoop, drop dollops of the batter into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown.
- Use a slotted spoon to remove the zeppole from the oil, letting excess oil drain on paper towels. Repeat with the remaining batter.
- Once cooled slightly, dust with powdered sugar if desired and serve warm.
Variations and Tips:
- For a tropical twist, try adding a tablespoon of lime zest to the batter for a citrus kick.
- You can substitute half of the all-purpose flour with coconut flour for a more intense coconut flavor.
- For an extra treat, consider serving the zeppole with a coconut or pineapple dipping sauce.
- Make sure to maintain the oil’s temperature for even frying; too hot and they will burn, too cool and they will absorb excess oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat in the oven for best results before serving.
