Chef Nick's Pumpkin Zeppole - WSMV News 4

Chef Nick's Pumpkin Zeppole

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Pumpkin Zeppole

1 quart vegetable oil for frying
1 ½ cup all purpose flour
2 teaspoons baking powder
1 pinch of salt
1 ½ teaspoons granulated sugar
2 eggs beaten
1 cup ricotta cheese
½ cup solid pack pumpkin
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp clove
¼ tsp allspice
¼ teaspoon vanilla extract
½ cup confectionary sugar for dusting

Heat oil in a heavy saucepot to 325 degrees. Of course you can use a deep fryer if you have one.
In a mixing bowl combine the flour, baking powder, salt and sugar and spices. Stir in the eggs, ricotta cheese, pumpkin and vanilla. Mix till combined. Batter will be sticky. This can be done several hours ahead of time and fried later. Store in the fridge lightly covered with plastic wrap to prevent a crust from forming.
Using an ice cream scoop drop the zeppole into the oil a few at a time. They will turn over themselves when the first side is done. Fry till the second side is golden brown, about 3 minutes or so. Drain on a cooling rack set over a sheet pan. Toss in Cinnamon sugar and serve warm!

Makes approx. 35 Zeppole

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