Zeppole di ricotta

Ricotta fritters

Course Dessert, Pastry
Cuisine Italian
Servings 30 pieces


  • 300 g Bloem type 00 or patent flower
  • 250 g Ricotta
  • 90 g Suiker
  • 2 tsp Bakpoeder
  • 2 Pieces Eieren
  • 1 Peel Sinaasappel Grated
  • 1 Peel Citroen Grated
  • Zout
  • 60 g Suiker or powdered sugar for dusting
  • olie om te bakken


  • Put the flour, ricotta, sugar, baking powder, citrus peels and eggs in a bowl and mix quickly to a dough. Cover the bowl and leave half an hour rest.
  • Divide the dough into pieces of 35 grams. Roll each piece into a roll and make it a loop.
  • Heat oil to 180ºC.
  • Fry the fritters with 4 pieces a time, turn after 1 minute. Keep turning until they're pretty brown. Remove them with a foam spoon and drain on kitchen paper.
  • Roll the fritters if they're still warm by the sugar. Serve hot, that's the best.
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