Ricotta Zeppole
Light, puffy Italian doughnuts made from a quick batter of ricotta, eggs, flour, a little sugar and vanilla, dropped by the spoonful into hot oil until golden and crisp outside and tender, almost custardy inside, then showered with powdered sugar. No yeast or rising, about 30 minutes start to finish.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Ricotta Zeppole, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
