Pumpkin Zeppole
Description
Chef John's unbelievably light and not-too-sweet Italian doughnuts are really quick and easy. Toss them in cinnamon sugar while they're still warm.
Ingredients
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon fine salt
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1/2 teaspoon ground cinnamon
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1/8 teaspoon freshly grated nutmeg
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8 ounces fresh ricotta cheese, well drained
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1/2 cup pumpkin puree
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2 tablespoons pumpkin puree
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1/4 cup white sugar
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2 large eggs
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1 teaspoon vanilla extract
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Canola oil, for frying
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.