Zeppole (Italian Doughnuts)

Step 1

Pour about 2 inches of oil into a 3-quart pot and heat over medium-high heat and attach a candy thermometer to the side of the pot. Line a large plate or baking sheet with a double layer of paper towels.

Step 2

In a medium bowl, whisk together the flour, sugar, and baking soda.

Step 3

Add the ricotta eggs, and vanilla extract and stir with a spatula or wooden spoon to fully incorporate. The consistency will be like a thick batter.

Step 4

Once the oil reaches 375 degrees F, begin frying in small batches of 3 or 4 at a time (do not crowd the pan). Scoop about 1 tablespoon of batter for each zeppole. The batter will puff up when dropped in the hot oil.

Step 5

Fry for about 5 minutes, or until evenly browned on all sides, flipping over about halfway through.

Step 6

Transfer the fried zeppole to the paper towels to drain, then roll in either powdered sugar or cinnamon-sugar.