Zeppole with Ricotta, Sfinge | How to make Zeppole with Ricotta, Sfinge | Video Recipe
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serves: 6-8
Ingredients:-
6 cups all-purpose flour
1 cup granulated sugar plus more for coating
7 large eggs, in room temperature
4 tsp baking powder/ Paneangeli
1 vanilla Paneangeli or 2 tsp vanilla extract
Zest of a lemon
Zest of an orange
3/4 cup warm water
2 lbs of Ricotta whole milk
Vegetable or Canola oil for frying
Salt to taste
Instructions:-
1. In a large mixing bowl, add all purpose flour.
2.Add granulated sugar and mix it .
3.Add salt and mix again.
4.Add baking powder and mix it.
5. Crack the eggs in the middle of the dry ingredients.
6. Add orange zest, lemon zest ,vanilla extract and mix it.
7 .Add ricotta and mix well.
8 .Add the water gradually and continue mixing until a smooth and thick sticky batter forms.
9.Rest the batter for 10 minutes or longer.
10.Heat the oil over medium heat until it reaches 335°F (168°C).
11.Take a tablespoon, dip in cold water and scoop the batter of the zeppole and gently drop it in the oil.
12.Use one or two spoons (quenelle or rocher style) to roll the zeppole and drop it in the oil.
13. Do not over crowd the oil as they cook, they will flip on their own.
14. Fry until golden brown.
15. While zeppole are still hot, roll them in granulated sugar for coating.
They are ready! Enjoy !!
Zeppole with Ricotta, Sfinge | How to make Zeppole with Ricotta, Sfinge | Video Recipe
29 Comments
ma perche in inglese scusa e' cosi bella la nostra lingua.se devi farlo per gli emigranti fai un video solo inglese per noi italiani fallo integrale in italiano ,buone feste grazie ciao da lamezia.
It's 10am in Orlando and I'm starting my Sfinge now!!! Watching you step by step. Wish me luck!!!!
They are done and they are delicious! My grand kids even had a few. I had a "few" more than few. Lol. But oh so good! Easy recipe! Thanks for sharing it. I didn't remember how my grandmother made them. 😘 PS- my first batch were jumbo!!! Lol. I had to scale them down in round 2. They looked like baseballs! Others were perfect!
Alessandra, are you able to tell me how many this makes and how I can cut the recipe in half?
I just started following you, and your recipes are great. I love your accent. How long have you been in America? Jo Anne (Giovanna)
Thank you for the recipe.
I have Paneangeli that says vanilla is included in the baking powder mix. Should I still add more vanilla.
Can you make them two days ahead? If yes, the best way to store?
Too much mess recipe no like clean
My late mother in law made the most delicious sfinci and my eyes welled up when I was watching you make yours. Great recipe and thank you so much for sharing the love ❤️
❤️❤️❤️. 😋
Your Zeppole recipe instruction by far is the easiest to follow.
I remember Esfiga being yeast raised with just sugar and salt.. This is so much richer
I want to try your recipe thanks
The only way to make sfingi, with ricotta!
Tks
Did you add 1 packet of Pane Degli Angeli ?
I must make these soon, along with half dozen of your other recipes! I'm obsessed!! Nobody does it quite like you, You bring the nostalgia and the authenticity.. I swear More than once, I've gotten misty-eyed watching you prepare these classics..
My first generation Italian American aunt was in fashion..I wish i could tell you her story..
Hi Alessandras, ThiSGirL is new to your channel and I’m already in love. I have a request I’m hoping you know what I am referring to. When I was a young teenager, there was pizza place every one I knew loved to go to after say a high school football game, and grab the most delicious slice. The owner was a darling man and he also made this amazing triangle fried dough with a rich golden colour and an almost pearl coating of glistening sugar and to top it all off, there was this amazing sweet ricotta filling. A triangle shape piece of heaven. I found out that their referred to or known as a sweet panzerotti. I pray you know what I’m talking about & if you do, could you devote an episode making them so that I know it wasn’t just a dream I had at 13.
I LOVE YOU SOOO MUCH. YOU MAKE MY HEART SING. I JUST HAD MY BACK SPLASH DONE IN MY KITCHEN. YES I COPIED YOURS. I LOVE EVERYTHING YOU MAKE. YOU ARE THE BEST OF ALL MY PICKS. MARY ANNE
We had a favorite pizza place in New Jersey and every now and then he would send us some free zeppoles. He is from Argentina and would just deep fry pizza dough and add powdered sugar. They were good but you had to eat them while warm because once they cooled they got hard. Do these stay soft. How long do they last and how do you store them if you make ahead. Thank you can't wait to try the recipe.
Oh how I love a sugared zeppole! But I can be very much full of joy having my anchovy zeppole! I admit to have never made them…they were always available at the Italian feasts every year and certain pizza parlors. I remember too that they were quite a bit larger than regular zeppole, and that was just fine with me! Hahaha! So, with that in mind, I’m hoping you might help me with a recipe please? I am so addicted to anchovies that my mouth is already watering!
PS- going to the feast in our neighborhood every year was a special father~daughter day. I’m the only girl with 3 brothers, and I guess it was my father’s way of making me feel special. He would buy me one of those pretty Italian lady dolls that hung on a tall stick. I was so in love with those dolls, and my heart was so happy to have that special day with my dad! Than there was all the amazing foods, but zeppole….both sugar and anchovy were never passed by. My dad loved the anchovy ones as much as I did. Most people have never heard of them! If they only knew!!
Parla napoletano ,parla italiano è piu bello !!!!!
Excellent recipe with one tiny critique. These were far too sweet. I cut back the sugar 25% and they were still cloyingly sweet, and I am interested in making sweet zeppoli, not savory ones! I'm going to make another batch to gift tomorrow and will reduce the sugar by another 25-40% and see if that doesn't correct the problem. Otherwise, this is both an excellent recipe and a flawless method. Thank you so very much!
I made some tonight Alessandra my Sfinge but without the Ricotta next time I'll do them with it. I rolled them in sugar and in Honey as my Sicilian mother would make them. The recipes are the same. 🎉. Happy Thanksgiving a tutti.
My Grandmother made delicious Sfinges!
My Mom would make these on Christmas Eve and on Easter.
Thank you for this recipe! How many Zeppole does this recipe make? I know you state that it serves 6-8 but those look like way more than 6 to 8 Zeppole lol So how many Zeppole would those 6-8 people get each lol Also, can these be stored? I know fried things like this go weird after a couple of days not sure if the Zeppole do too.
Ciao deliziose
You have the absolute recipe by far, I have been trying so many, thank you for sharing. Now I just need to turn it into a keto recipe 😂
DO YOU KNOW HOW TO MAKE LARD BREAD CICCOOLA