Pumpkin Zeppole

A Fall Twist On A Favorite Italian Treat

Recipe by Chef John

"As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm."

Prep: 20 min. Cook: 15 min. Ready In: 35 min.

8 Servings, 272 Calories

Ingredients

• ·1 1/2 cups all-purpose flour

• 1 - 1/2 teaspoons baking powder

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground cinnamon

• 1/8 teaspoon freshly grated nutmeg

• 8 ounces fresh ricotta cheese, well drained

• 1/2 cup pumpkin puree

• 2 tablespoons pumpkin puree

• 1/4 cup white sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• Canola oil, for frying

• Add all ingredients to list

 Directions 

1. Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.

2.   Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.

3 . Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

4. Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

Partner Tip: Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts
Per Serving: 272 calories; 14.8 g fat; 27.4 g carbohydrates; 7.4 g protein; 55 mg cholesterol; 327 mg sodium. Full Nutrition Information

Source: Allrecipes.com