Lemon Ricotta Zeppole

Lemon Ricotta Zeppole



  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 3 tbsp & 1/2 cup of sugar
  • 1/2 lbs fresh ricotta
  • 2 tbsp grated lemon zest
  • 2 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 3-4 cups vegetable oil, for deep frying


  • Sift together flour, baking powder, and salt in a bowl. Set aside.
  • Whisk together the eggs and 3 tablespoons of sugar. Add ricotta, lemon zest and vanilla and stir until combined. Do not over mix.
  • Gradually add the flour mixture to the ricotta mixture and stir until smooth. Set aside.
  • Combine the remaining 1/2 cup of sugar and cinnamon in a small bowl and set aside.
  • Heat the oil in a medium saucepan over medium-high heat until hot and faint streaks appear in the bottom of the pan. Working in batches, carefully drop 1 tablespoon of dough at a time into the oil and fry, turning several times, until golden brown. Adjust the heat as necessary to prevent burning fritters.
  • Drain on a paper town or brown paper bag. Toss the warm fritters in the cinnamon sugar mixture and serve warm or at room temperature.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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