Zeppole Recipe

Drain ricotta

Place ricotta in a fine-mesh sieve or cheesecloth over a bowl and let drain 20–30 minutes to remove excess moisture. This prevents a loose batter.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and 1/4 cup granulated sugar until evenly combined.

Combine wet ingredients

In a separate large bowl, beat the drained ricotta with the eggs and vanilla extract until smooth. Stir in the lemon zest if using.

Form batter

Fold the dry mixture into the ricotta-egg mixture with a spatula or wooden spoon until just combined. The batter should be thick and spoonable but not stiff; it will be similar to a thick drop batter. If batter seems too loose, add up to 2 tablespoons more flour.

Chill briefly

Cover the bowl and refrigerate 15–20 minutes to firm the batter slightly; this helps the zeppole hold shape when fried.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to keep temperature steady; too hot will brown outside before cooking inside, too cool will make greasy zeppole.

Prepare coating and tools: In a wide shallow bowl combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Line a baking sheet with paper towels to drain finished zeppole. Have two small spoons or a cookie scoop (1 tbsp size) ready.

Fry in batches: Using two spoons or a small cookie scoop, drop heaping tablespoon-sized portions of batter into the hot oil (do not overcrowd; 6–8 at a time depending on pot size). Fry, turning occasionally, until evenly golden and puffed, about 2.5–3.5 minutes per batch. Internal temperature should be about 185°F (85°C) or center should be set.

Drain and coat: With a slotted spoon, transfer zeppole to the paper towel–lined sheet to briefly drain (10–15 seconds), then immediately toss or roll each warm zeppola in the cinnamon-sugar mixture to coat evenly. Place on a clean rack while you fry the remaining batter.

Combine and puree: In a blender or food processor, combine the quartered strawberries, basil leaves, 2 tablespoons powdered sugar, and lemon juice. Pulse until smooth. If the coulis is very thick, add up to 1 tablespoon water and pulse again to reach a spoonable sauce consistency.

Strain (optional): For a silky coulis, press the puree through a fine-mesh sieve into a bowl, discarding seeds and solids. Taste and adjust sweetness or lemon as needed.

Chill: Cover and refrigerate until ready to serve. Coulis can be made up to 24 hours ahead; bring to near room temperature before plating if chilled.

Dust and plate: Arrange 3–4 warm cinnamon-sugar coated zeppole per serving. Lightly dust with powdered sugar using a fine sieve.

Sauce and garnish: Spoon 2–3 tablespoons of strawberry-basil coulis beside or over the zeppole. Garnish with small fresh basil leaves. Serve immediately while zeppole are warm and crisp.

Storage: Leftover zeppole lose crispness; reheat in a 350°F (175°C) oven for 5–7 minutes to refresh. Store coulis up to 3 days refrigerated.