Name: Ricotta Donuts (Italian Zeppole)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1 cup all-purpose flour; 1/2 cup sugar; 2 large eggs; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; Oil for frying; Powdered sugar for dusting

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There is nothing quite like the smell of warm, fried dough dusted with snow-like sugar, and the first bite into Ricotta Donuts (Italian Zeppole) tender, pillowy interior with a thin, crisp shell that gives way to a creamy, slightly tangy ricotta center. The aroma of vanilla and frying oil brings back memories of kitchen windows steamed from laughter and small hands reaching for treats. These donuts are light, not greasy, and their texture is the heart of their charm: airy pockets of ricotta make each mouthful feel like a little homemade cloud.

This is the kind of classic comfort food that brings families together. Serve a bowl of these warm from the pan at holiday breakfasts, neighborhood potlucks, or Sunday afternoon visits; they pair perfectly with a simple bowl of soup, a plate of fresh fruit, or a crisp green salad. Children remember the way they taste at grandma’s house, and grown daughters make them when they want to recreate that cozy feeling. Keep a plate nearby during conversations that stretch long into the evening these are the small, sweet rewards of family gatherings.

This version is simple and forgiving, a genuinely foolproof take that even the busiest cook can manage. The batter comes together in minutes with a few pantry staples, and frying is straightforward once you know how thick the batter should be and how hot the oil must stay. If you enjoy quick, comforting projects that taste like care itself, you’ll appreciate how this recipe makes it easy to serve something special without a fuss. For a lighter, air-fried option to snack on another day, I like to reach for a simple ricotta snack that cooks quickly in an air fryer, and it reminds me how versatile ricotta can be when you want quick treats.

Why this recipe works

The secret to these Ricotta Donuts (Italian Zeppole) is balance. Ricotta brings moisture and a gentle tang that keeps the crumb tender without making the batter runny. Because ricotta is already soft and moist, you don’t need a heavy batter the eggs add structure and richness, while the flour gives enough strength for the dough to hold shape in the oil. Baking powder is the lift agent here; it produces a light rise that, together with the steam from ricotta and eggs, creates those delicate air pockets inside. Sugar sweetens without overwhelming, and the pinch of salt rounds the flavors so the dough never tastes flat. A touch of vanilla makes the aroma warm and familiar.

Texture-wise, frying in hot oil creates contrast: the exterior browns and crisps quickly, forming a thin shell that keeps the interior soft. Controlling oil temperature matters too cool and the donuts soak up oil and turn dense; too hot and the outside will darken before the center cooks. The right temperature allows the outside to set while the inside becomes gently cooked and custard-like. Because the batter is thick but scoopable, spooning into the oil gives irregular, rustic shapes that are part of the charm; they puff slightly and develop a golden color.

Ease of cooking is another big reason this recipe works in everyday life. It’s forgiving a slightly thicker or thinner batter will still produce good results, and frying in small batches keeps the oil temperature steady. Mixing the wet ingredients until smooth, then adding the dry until just combined, prevents overworking the flour so the donuts stay soft. Powdered sugar at the end gives that signature, nostalgic look and a quick sweetness without extra fuss. These elements together make a recipe that feels like warm company: comfortable, reliable, and rewarding.

How to prepare Ricotta Donuts (Italian Zeppole)

Begin by gathering your ingredients and setting up a frying station: a deep pot, a slotted spoon, and a plate lined with paper towels to drain finished pieces. The most satisfying part of the process is watching the batter turn into little golden clouds as they puff and brown in the oil it’s simple, a little magical, and comforting. Keep the batter close at hand because once the oil is ready, you’ll be spooning and frying without pause.

Start by mixing the wet ingredients until smooth. Then, combine the dry ingredients in a separate bowl. Add the dry to the wet slowly and stir until the mixture just comes together; a slightly lumpy batter is fine overmixing makes them too dense. Heat oil to the correct temperature and fry in small batches so each piece has space to puff. In a quiet kitchen, the rhythm of frying and dusting with powdered sugar becomes a calming ritual. If you want to explore a slightly different finish on another afternoon, try a simple ricotta pastry with a crunchy nut topping to change the texture while keeping the same tender interior.

Ingredients

1 cup ricotta cheese
1 cup all-purpose flour
1/2 cup sugar
2 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
Oil for frying
Powdered sugar for dusting

Instructions

In a bowl, mix the ricotta, sugar, eggs, and vanilla until smooth.
In another bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients.
Stir until just combined.
Heat oil in a deep fryer or large pot to about 350°F (175°C).
Drop spoonfuls of batter into the hot oil, leaving room between each.
Fry until golden brown, about 2 minutes on the first side, then 1 more minute while turning.
Remove and let drain on paper towels.
Dust with powdered sugar before serving.

Serving ideas

These treats are lovely on their own, but pairing them with simple sides can make a fuller plate for company. Try:

A bowl of warm fruit compote or stewed apples to spoon alongside the donuts for a cozy, autumnal pairing.
A fresh mixed green salad dressed with a light citrus vinaigrette to cut the sweetness and add a crisp contrast.
A small plate of sliced fresh berries or peaches in season for a bright, juicy companion that keeps the meal light.

For drinks, nothing beats a hot cup of coffee or strong black tea to balance the sugar. If you’re serving in the afternoon, sparkling water with a slice of lemon or a lightly sweetened iced tea feels refreshing and familiar. For a special brunch, a pot of milky chai or a warm herbal infusion offers comfort and aroma that pairs well with the vanilla notes in the donuts.

Storing this recipe

Leftover Ricotta Donuts (Italian Zeppole) are best eaten the day they’re made, but you can keep them for a short time. Store cooled donuts in an airtight container at room temperature for up to 24 hours to keep the crust from becoming soggy. If you need to refrigerate, place them in a single layer with parchment between layers and refrigerate for up to 3 days; the texture will firm up, so reheat gently.

For longer storage, freeze on a tray until solid, then transfer to a freezer bag for up to 1 month. To reheat, thaw at room temperature, then warm in a 325°F oven for 5–8 minutes to refresh the exterior crispness. You can also reheat briefly in a toaster oven or in a skillet over low heat with a lid, turning once, until warmed through. Avoid microwaving unless you want them very soft and warm; a quick oven refresh keeps the contrast between the slight crisp outside and tender inside.

Helpful tips

Tip 1 Watch the batter consistency. If the batter is too runny it will spread and absorb oil; if it’s too thick it won’t puff. You want a spoonable batter that holds some shape when dropped. If the batter seems watery, add a tablespoon of flour at a time until it firms slightly. If it’s too stiff, stir in a teaspoon of milk or water to loosen it.

Tip 2 Keep oil temperature steady. Use a candy or deep-fry thermometer if you have one. The right heat is about 350°F (175°C). Too low and the donuts will soak up oil and feel heavy. Too high and they brown quickly on the outside while remaining undercooked inside. Fry in small batches to keep the temperature from dropping; rest the oil between batches if it needs to come back up.

Tip 3 Don’t overmix. Combine the wet ingredients and then add dry until just mixed. Mix until smooth where noted, but stop when the flour disappears a few tiny lumps are okay. Overworking develops the gluten and makes the texture tougher than the soft, tender bite you want.

Tip 4 Use a slotted spoon or spider to gently turn and lift each piece. Handle the dough with care; they’re delicate when hot. Let them drain on paper towels and then cool slightly on a rack before dusting so the sugar sticks without melting into a glaze.

Tip 5 Keep the workflow organized. Set up bowls, paper towels, sugar, and a plate before you heat the oil. Once the oil is ready, you’ll want to work quickly. The rhythm of spooning, frying, draining, and dusting helps the whole process feel calm and satisfying.

These tips help avoid the common problems of dense or greasy results and make the frying part feel like a comforting routine rather than a chore. With a little practice, you’ll find the timing and heat that work best on your stovetop and be able to produce consistent, tender Ricotta Donuts that taste like home.

Recipe variations

Lemon-vanilla: Add 1 teaspoon lemon zest to the batter and a little extra vanilla for a brighter, citrus-accented version. Dust with powdered sugar mixed with a bit of lemon zest for extra sparkle.
Chocolate-swirled: Fold in 2 tablespoons of melted, cooled chocolate into half the batter and drop alternating spoonfuls to create a marbled look. Serve with a dusting of cocoa powder mixed into the powdered sugar.
Nutty crunch: After frying, toss warm donuts in a bowl with finely chopped toasted almonds or pistachios and powdered sugar for a crunchy finish that pairs beautifully with the soft interior.

Frequently asked questions

Q: How do I know when the oil is the right temperature?
A: Use a thermometer and aim for about 350°F (175°C). If you don’t have one, drop a tiny bit of batter into the oil: it should sizzle and rise to the top within a few seconds without darkening immediately.

Q: Can I bake these instead of frying?
A: Baking will give a different texture more cake-like and less crisp but you can bake spooned mounds at 375°F for about 12–15 minutes until golden. They won’t puff the same way as frying, but they’ll still be tasty.

Q: Can I make the batter ahead of time?
A: You can prepare the batter and refrigerate for up to 24 hours. Give it a gentle stir before frying; if it has firmed, adjust texture with a teaspoon of milk as needed.

Q: Is ricotta the only cheese that works?
A: Ricotta’s fine grain and moisture are ideal here. A very well-drained cottage cheese could be blended to a similar texture, but ricotta gives the lightest, creamiest result.

Conclusion

These Ricotta Donuts (Italian Zeppole) are a simple pleasure worth keeping in your repertoire quick to mix, forgiving to fry, and full of comforting flavor. For a classic take and step-by-step inspiration from another kitchen, see this guide to Zeppole Italian Ricotta Doughnuts, which shows traditional shaping and finishing ideas to try when you want to dress them up for guests.

Ricotta Donuts (Italian Zeppole)