June 15, 2022

Raspberry Filled Ricotta Zeppole

Raspberry Filled Ricotta Zeppole are one of our favorite sweet treats. I start this dish by making a quick zeppole dough. Then, I make a sweet raspberry filling for the zeppole. Next, I deep fry the zeppole until they are light and fluffy. Finally, I fill the zeppole with the raspberry sauce and dust them in powdered sugar. We like these zeppole for several reasons. First of all, I like that I can make this recipe in less than one hour. Secondly, I like this recipe because it’s a great way to use up my leftover ricotta cheese. And, lastly, we all love these fluffy zeppole with the sweet raspberry filling.

The Equipment I Used

A Deep Fry Thermometer- You’ll need this to check the temperature of your oil.
A Dutch Oven- I like to fry my zeppole in a cast iron Dutch oven. It keeps the temperature of the oil steady very well. But you can use any five quart or larger pot.
A Pastry Bag- Use this to fill the zeppole.
A Food Processor- You’ll need this to make the filling smooth enough to be put in the zeppole.

The Ingredients Needed for Raspberry Filled Ricotta Zeppole

Raspberries- I used frozen raspberries.
Ricotta Cheese- Be sure to use fresh ricotta cheese. You can find the BelGioioso brand at Whole Foods.
Oil- I used vegetable oil to fry my zeppole. You can also use peanut oil, corn oil, or canola oil.
Cornstarch- You’ll need this to thicken the raspberry filling.

How I Made my Raspberry Filled Ricotta Zeppole

First, I made the Raspberry Filling. Watch the filling carefully to make sure that it does not burn.
Next, I made the zeppole dough.
Then, I deep fried the zeppole. Only put dough balls in the oil when it is exactly 350 degrees.
Finally, I filled the zeppole with the filling and sprinkled them with powdered sugar.

If you like donuts, you need to try these sweet and fluffy Raspberry Filled Ricotta Zeppole.

Raspberry Filled Ricotta Zeppole

Italian doughnuts made with ricotta cheese and filled with a homemade strawberry filling.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine Italian

Servings zeppole

Equipment

Dutch oven
Food processor
Deep Fryer
Pastry bag and decorating tip

Ingredients

8 ounces fresh ricotta cheese
1 cup flour (120g)
3 tbsp. granulated sugar
1 tbsp. baking powder
⅛ tsp. salt
4 eggs
1 tsp. vanilla extract
½ cup powdered sugar
2 cups vegetable oil

For the Raspberry Filling:

1 cup raspberries, frozen or fresh
¼ cup granulated sugar
1½ tsp. cornstarch
1 tbsp. water

Instructions

Place the ricotta into a sieve and let it drain while you start preparing the strawberry filling.
To make the Raspberry Filling: In a 3- quart sauce pan over low heat, cook the raspberries, sugar, cornstarch and a tablespoon of water for about 5 minutes, or until the filling thickens up.
Process the berry mixture in the food processor until it's smooth.
Fill a pastry bag with a large tip, with the raspberry filling. This way you'll be ready to fill the zeppole when they come out of the oil.
Heat the two inches of oil in a Dutch oven, using a deep fry thermometer. It is ready when it reaches 350°.
Meanwhile, sift together the flour, salt, sugar and baking powder into a large bowl.
In a second bowl, stir together the ricotta, eggs, and vanilla. Then, add it all to the bowl with the flour, and stir until just combined.
Using a tablespoon drop in 6 zeppole at a time. Cook them until they are dark golden brown and cooked all the way through. Use a long spoon to turn them over. Drain them on a rack, and dust them with powdered sugar.
Using a knife, cut a small slit in the top of each zeppole. Use the pastry bag to insert some filling in each zeppole.
Serve right away.