Lightly crisp on the outside and tender and cakey on the inside, these Orange Ricotta Zeppole are an ideal homemade Italian doughnut. Bright orange zest and creamy ricotta give them a perfect balance of citrus, sweetness, and comfort.
Every Italian family has a recipe that draws everyone to the table. For my family, it was Zia Vita’s ricotta zeppole—pillowy fried doughnuts made for holidays like Easter. She fried them in shortening until golden and rolled them in granulated sugar while still warm. Those memories inspired this version.
These ricotta zeppole differ from the airy, hollow zeppole or beignets you might find at a festival or boardwalk. They are slightly denser and sweeter thanks to the ricotta, which gives them a soft, creamy interior. I fold in orange zest for a citrus lift that complements the richness. Serve them warm with powdered sugar, granulated sugar, or a drizzle of melted chocolate.
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Key Ingredients
You only need a few simple pantry staples to make these Italian ricotta doughnuts.
- Ricotta cheese – Provides a tender, moist crumb and creamy texture.
- Eggs – Add structure and moisture.
- All-purpose flour – Keeps the dough light yet sturdy.
- Baking powder – Helps the zeppole puff as they fry.
- Sugar – A little in the batter and more for coating.
- Orange zest – Adds a fresh citrus note.
- Vanilla extract – Adds warmth and depth.
- Salt – Balances sweetness.
- Oil for frying – Use a neutral oil such as canola or vegetable; shortening is traditional in some families.
- Toppings – Powdered sugar, granulated sugar, or melted chocolate.
Not all ricotta is created equal
Great ricotta makes great zeppole. Keep these tips in mind:
- Avoid skim milk ricotta. Whole-milk ricotta is thicker and richer; skim versions often have excess water.
- Flavor matters. Whole-milk ricotta gives better flavor and texture in the finished doughnut.
- Drain it well. Even commercial ricotta can be watery. Drain in a fine-mesh strainer or wrapped in cheesecloth over a bowl for 30 minutes or more to remove excess liquid and prevent a loose batter.
- Commercial vs. fresh ricotta. This recipe was tested with store-bought ricotta, which often contains stabilizers and is less watery than some fresh varieties. Drain fresh ricotta thoroughly before using.
Instructions
Ricotta zeppole are straightforward to make. The main challenge is keeping the oil at the right temperature; a thermometer solves that. I find 355–365°F produces golden, fully cooked zeppole without burning the exterior.
Step 1. Whisk the dry ingredients in a bowl. Step 2. Whisk the wet ingredients in another bowl. Step 3. Combine wet and dry gently until just mixed. Step 4. Heat oil in a heavy pot or deep fryer to 355–365°F.
Step 5. Drop the batter by tablespoonfuls into the hot oil and fry until golden, about 2½–3 minutes. Step 6. Remove with a slotted spoon and drain on paper towels or a wire rack. Step 7. Check doneness by cutting one open if you’re unsure—it should be spongy and fully cooked inside.
👩🍳Expert tips for frying zeppole
- Choose the right oil. Use a neutral oil and fill the pot so zeppole can float—about 2–3 inches of oil. In a 4‑quart pot I use roughly 32 ounces of oil.
- Monitor temperature. Keep the oil at 355–365°F (179–185°C). Too cool and they absorb oil; too hot and the exterior browns before the center cooks.
- Use a thermometer. A candy or instant-read thermometer gives the most reliable reading.
- Use a cookie scoop. A small cookie scoop (#60) or a tablespoon helps portion the batter safely and evenly.
- Don’t overcrowd. Fry in small batches so the oil temperature holds steady.
- Drain well. Transfer fried zeppole to a wire rack or paper towels before coating or dusting.
Variations and toppings
Choose sweet or chocolate—both work beautifully.
- Citrus swap. Substitute lemon zest for orange if you prefer a brighter citrus note.
- Sugar coatings. Dust with powdered sugar, roll in granulated sugar, or try cinnamon sugar. For orange-granulated sugar, grate extra zest into the sugar and rub between your fingers to release the aroma.
- Chocolate. Drizzle melted bittersweet, semisweet, or milk chocolate over warm zeppole for a decadent finish.
Serving suggestions
These zeppole are best served warm—ideally right after frying.
- Breakfast treat. Serve warm for a special breakfast or brunch; the ricotta gives them a rich, satisfying quality.
- Anytime dessert. Their slightly denser texture makes them a great dessert served alongside ice cream or with a cup of coffee.
Jenn’s Signature Serve
Orange Ricotta Zeppole + Orange Sugar + Melted Chocolate
Storage
Zeppole are best eaten fresh, but if you must store them, keep them at room temperature in an airtight container for up to 2 days. Reheat in a 350°F oven until just warm to restore some texture. Avoid microwaving, which makes them soggy and denser.
Frequently asked questions
They should be puffed and evenly golden brown. Fry at least 2½ minutes before removing. If uncertain, cut one open; the interior should be spongy and fully cooked with no wet ricotta.
Related recipes
Orange pairs well with many bright, tangy recipes.
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Orange Pistachio Date Bark
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Cranberry Orange Cream Scones
-
Sour Cream Rhubarb Muffins
-
Orange and Cardamom French Toast
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📖Recipe
Orange Ricotta Zeppole (Italian Ricotta Doughnuts)
Equipment
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large heavy-bottomed pot with tall sides or an electric deep fryer
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candy or cooking (meat) thermometer
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cookie scoop (optional)
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slotted spoon or spider strainer
Ingredients
- neutral oil for frying (canola or vegetable)
- ¾ cup all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon Kosher or fine sea salt
- 2 tablespoon white granulated sugar
- 2 large eggs, lightly beaten
- ¼ teaspoon vanilla bean paste or vanilla extract
- 1 cup whole milk ricotta cheese, drained if watery
- 2 teaspoon orange zest
- powdered sugar, granulated sugar, or melted chocolate for topping
Instructions
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Heat the oil. Pour oil into a large, heavy pot so it is about 2–3 inches deep. Heat over medium until it reaches 355–365°F. Clip a thermometer to the pot if available. While the oil heats, line a plate with paper towels and prepare the batter.
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Whisk together the flour, baking powder, salt, and sugar in a medium bowl.
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In a separate bowl, whisk the eggs, vanilla, ricotta, and orange zest until combined.
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Add the wet ingredients to the dry and fold gently until just combined. Avoid overmixing.
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When the oil is at temperature, drop tablespoonfuls of batter into the oil in small batches. Fry 2½–3 minutes until puffed and golden, turning if necessary. Transfer to a paper-towel-lined plate or wire rack to drain, then repeat with remaining batter.
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While still warm, dust with powdered sugar, roll in granulated sugar, or drizzle with melted chocolate. Serve immediately.
Notes
- Choose the right oil. Use neutral oil and enough so the zeppole float (about 2–3 inches).
- Check the temperature. Keep oil between 355–365°F to avoid greasy or undercooked centers.
- Use a thermometer. A candy or instant-read thermometer ensures accuracy.
- Use a cookie scoop. A small scoop or a heaping tablespoon helps portion batter safely and evenly.
- Don’t overcrowd. Fry in batches so temperature stays steady.
- Drain well. Transfer fried zeppole to a wire rack or paper towels before coating.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.