Raspberry Filled Ricotta Zeppole
Italian doughnuts made with ricotta cheese and filled with a homemade strawberry filling.
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.
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