Orange Ricotta Zeppole are light, pillowy Italian fried doughnuts made with a simple drop batter of ricotta, flour, and fresh orange zest — golden on the outside, creamy and tender at the center. Ready in under 30 minutes with no yeast and no rising time, they are one of the most beginner-friendly Italian desserts you can make at home.
Why You’ll Love This Recipe
- No yeast, no waiting. Unlike traditional zeppole dough that requires a 2-hour rise, this ricotta batter comes together in one bowl and fries immediately — perfect for last-minute desserts.
- Incredibly tender inside. The ricotta replaces the need for a long ferment, giving each zeppola that signature soft, custardy center from scratch.
- Fresh orange flavor throughout. Orange zest infuses the batter — every bite carries a bright, natural citrus note that feels anything but ordinary.
- Only 8 ingredients. Everything you need is already in your kitchen.
- Crowd-pleasing for all ages. Dusted in powdered sugar and served warm, these disappear fast at family tables, holiday spreads, and weekend brunches.
What Each Ingredient Does
- Ricotta cheese — the heart of the batter; it adds moisture, a creamy tang, and the soft, yielding texture that sets ricotta zeppole apart from standard doughnut dough
- All-purpose flour — gives the batter just enough structure to hold its shape in the hot oil without becoming heavy
- Sugar — sweetens the batter lightly; most of the sweetness comes from the powdered sugar dusting at the end
- Baking powder — the leavener; it creates small air pockets that puff the zeppole as they fry, giving that light, airy interior
- Vanilla extract — adds warmth and rounds out the orange flavor so it doesn’t taste sharp or one-dimensional
- Orange zest — the flavor hero; zest carries the essential citrus oils of the orange skin, which is far more aromatic and intense than juice alone
- Egg — binds the batter and adds richness
- Frying oil — neutral-flavored oil with a high smoke point (vegetable, sunflower, or canola) gives the cleanest fry and a crisp, grease-free exterior
Ingredients
- 1 cup (250 g) whole milk ricotta cheese, drained if watery
- ½ cup (65 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Zest of 1 large orange
- 1 large egg, at room temperature
- Neutral oil (vegetable, sunflower, or canola), for frying — at least 3 inches deep
- Powdered sugar, for dusting
Optional for serving:
- Fresh orange segments
- Honey drizzle
- Cinnamon mixed into the powdered sugar (¼ teaspoon per ¼ cup powdered sugar)
Instructions
Prep time: 10 minutes | Fry time: 15 minutes | Servings: 18–22 zeppole
- Drain the ricotta. If your ricotta looks wet, place it in a fine-mesh strainer over a bowl for 15–20 minutes before starting. Excess moisture makes the batter too loose and causes uneven frying.
- Mix the batter. In a large bowl, combine the ricotta, flour, sugar, baking powder, vanilla extract, orange zest, and egg. Stir with a fork or spatula until the batter is smooth and fully combined. It should be thick, slightly sticky, and hold its shape when scooped — not pourable.
- Heat the oil. Pour at least 3 inches of neutral oil into a deep, heavy-bottomed pan or Dutch oven. Heat over medium heat until the oil reaches 355–375°F (180–190°C). Test with a small drop of batter — it should sink briefly, then float to the surface and begin to bubble steadily. If it browns immediately, the oil is too hot.
- Fry in small batches. Using two tablespoons or a small cookie scoop, carefully drop rounded spoonfuls of batter into the hot oil — no more than 5 or 6 at a time to avoid crowding. Crowding drops the oil temperature and leads to greasy zeppole.
- Turn and watch. Fry for 2–3 minutes per side, turning gently with a slotted spoon as the zeppole puff and turn golden brown. They often roll over naturally as one side becomes lighter than the other. Total fry time per batch: 4–5 minutes.
- Drain immediately. Remove with a slotted spoon and place on a plate lined with paper towels. Let any excess oil absorb for 1–2 minutes.
- Dust and serve. Transfer to a serving plate and dust generously with powdered sugar. Serve warm — zeppole are at their absolute best within 10 minutes of frying.
Tips for the Best Results
Drain your ricotta — always. This is the single most important step. Watery ricotta makes the batter runny, which causes the zeppole to spread flat in the oil rather than puffing up. A quick 15-minute drain in a fine-mesh strainer solves it every time.
Control your oil temperature. Use a kitchen thermometer if you have one. Oil that is too cool makes greasy zeppole that absorb fat; oil that is too hot burns the outside before the center cooks through. The ideal range is 355–375°F (180–190°C). Between batches, give the oil 60 seconds to return to temperature.
Keep your scoop consistent. The batter should be roughly tablespoon-sized — about the size of a walnut. Too large and the outside browns before the center sets; too small and they overcook quickly. A small cookie scoop gives the most uniform results.
Don’t overmix. Stir the batter just until smooth. Overmixing develops the gluten in the flour, which can make the zeppole chewy rather than tender and airy.
Serve immediately. Zeppole are not a make-ahead dessert. Like all fried pastries, they lose their crispness quickly. Fry in batches as guests are seated and serve hot. If you love this kind of quick Italian fried treat, these Ricotta Churros with Chocolate Sauce follow the same philosophy — batter-based, fast, and deeply satisfying.
Recipe Variations
Limoncello Zeppole: Swap the orange zest for lemon zest and add 1 tablespoon of limoncello to the batter. The flavor becomes brighter and slightly more sophisticated — a natural next step if you enjoy Italian citrus desserts.
Chocolate Dipping Sauce: Serve alongside a small bowl of warm dark chocolate ganache (equal parts heavy cream and chopped dark chocolate, melted together). The bittersweet chocolate against the orange-scented ricotta is a classic pairing.
Cinnamon Sugar Dusting: Instead of plain powdered sugar, roll the warm zeppole in a mix of ½ cup granulated sugar and 1 teaspoon cinnamon for a churro-like finish.
Pistachio Ricotta Zeppole: Add 2 tablespoons of finely chopped pistachios to the batter and swap orange zest for lemon zest. For more pistachio-ricotta inspiration, these Pistachio Ricotta Donuts take the same combination in a baked direction.
Stuffed Zeppole: Drop a small spoonful of batter into the oil, add a tiny cube of dark chocolate or a single fresh raspberry to the center, then cover with another small spoonful of batter before it sets. Fry as normal for a surprise-filled version.
Serving Ideas
- Serve on a platter lined with parchment paper, piled high and dusted generously with powdered sugar — the classic Italian street-fair presentation
- Pair with a small bowl of honey and a few fresh orange segments for dipping
- Arrange alongside a Blood Orange Ricotta Upside-Down Cake for a full Italian orange-ricotta dessert spread
- For a brunch setting, serve warm alongside espresso or a light cappuccino
- Add a pinch of flaky sea salt over the powdered sugar for a sophisticated sweet-salty finish
How to Store Orange Ricotta Zeppole
Best eaten fresh. Zeppole are a same-day dessert. They are crispest and most flavorful within 15–20 minutes of frying and will soften as they cool.
Short-term storage: If you have leftovers, store them uncovered at room temperature for up to 4 hours. Do not cover them airtight — trapped steam makes them soggy.
Refrigerator: You can refrigerate leftover zeppole in an airtight container for up to 2 days, but they will lose their texture. Reheat in an air fryer at 350°F for 3–4 minutes or in an oven at 375°F for 5 minutes to restore some crispness.
Can you freeze them? Freezing is not recommended — the ricotta-based batter changes texture when thawed and the exterior turns soft and dense.
Make-ahead tip: The batter can be mixed and stored covered in the refrigerator for up to 24 hours before frying. Give it a quick stir before scooping. This is a useful shortcut if you’re preparing for a party.
Frequently Asked Questions
What is the difference between ricotta zeppole and traditional zeppole?
Traditional Italian zeppole use a yeast-based dough that requires a 1–2 hour rise before frying. Ricotta zeppole use baking powder instead of yeast, making them a drop batter that can be fried immediately. The texture is different too — ricotta zeppole are creamier and denser inside, while yeast zeppole are more bread-like and chewy.
Why are my zeppole greasy?
The most common cause is oil that is not hot enough. When the oil temperature drops below 350°F, the batter absorbs fat instead of forming a quick crust. Always let the oil return to temperature between batches, and never overcrowd the pan.
Can I bake these instead of frying?
Baking is not recommended for this batter — it won’t produce the same puffed, golden exterior. The high heat of the oil is what creates the crisp shell and airy interior. If you want a baked ricotta doughnut alternative, these Crispy Ricotta Donuts are a baked version worth exploring.
Can I use part-skim ricotta?
Whole milk ricotta is strongly preferred. Part-skim has more water content and less fat, which makes the batter thinner and the zeppole less creamy inside. If whole milk ricotta is unavailable, drain part-skim ricotta for at least 30 minutes before using.
Can I use blood orange instead of regular orange?
Yes — blood orange zest gives a slightly more floral and complex citrus note and makes a stunning presentation if you add a few blood orange segments on the side. It works perfectly in this batter.
How do I know the oil is ready if I don’t have a thermometer?
Drop a tiny piece of batter into the oil. If it sinks to the bottom and stays there, the oil is not hot enough. If it sinks briefly and then floats to the surface within 2–3 seconds with steady, active bubbling around it, the oil is ready. If it immediately turns dark brown, the oil is too hot — remove from heat for 1–2 minutes before continuing.
Can I add a filling to these zeppole?
Yes. Once fried and slightly cooled, use a piping bag fitted with a narrow tip to inject a small amount of ricotta cream, Nutella, or pastry cream into the center. This is a more elaborate version inspired by traditional Zeppole di San Giuseppe. For a similar filled ricotta concept, these Cannoli Ricotta Stuffed Brownie Cups use the same creamy ricotta filling idea in a different format.
Conclusion
These little fritters are all about warm memories and simple pleasure — light, tender centers and citrus sparkle make Sweet Nostalgia: Orange Ricotta Zeppole a forever favorite for kitchens where family gathers. For an extra reference on a similar orange-ricotta treat and inspiration, you might enjoy this write-up on Orange Scented Ricotta Zeppole – Italian Doughnuts! – Jo Eats.
Print
Orange Ricotta Zeppole
- Total Time: 25 minutes
- Yield: 18-22 zeppole
- Diet: Vegetarian
Description
Light and pillowy Italian fried doughnuts made with ricotta, flour, and fresh orange zest, these zeppole are quick and easy to make, perfect for any dessert occasion.
Ingredients
- 1 cup (250 g) whole milk ricotta cheese, drained if watery
- ½ cup (65 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Zest of 1 large orange
- 1 large egg, at room temperature
- Neutral oil (vegetable, sunflower, or canola), for frying — at least 3 inches deep
- Powdered sugar, for dusting
Instructions
- Drain the ricotta. If your ricotta looks wet, place it in a fine-mesh strainer over a bowl for 15–20 minutes before starting.
- In a large bowl, combine the ricotta, flour, sugar, baking powder, vanilla extract, orange zest, and egg. Stir until smooth.
- Pour at least 3 inches of neutral oil into a deep pan and heat over medium heat until it reaches 355–375°F (180–190°C).
- Using two tablespoons, drop rounded spoonfuls of batter into the hot oil, frying no more than 5 or 6 at a time.
- Fry for 2–3 minutes per side, turning gently until golden brown. Drain on paper towels.
- Dust generously with powdered sugar and serve warm.
Notes
For best results, always drain your ricotta. Serve immediately for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian