Life is all about balance, am I right? Eating well the majority of the time and not depriving yourself of the things you love is key. When you eat in moderation and treat yourself occasionally, it’s better for body and mind. With that said, my last post was for a healthy superfood granola, now I’m switching gears just a bit and sharing my grandmother’s recipe for homemade Ricotta Zeppole, which I’ve made gluten free.
This recipe comes together in just a few minutes with very few ingredients. It can be made in advance and left in the fridge until you’re ready to fry them. My grandmother usually made these for holidays or special occasions. It was a nice treat that our family really enjoyed. I made these on New Year’s Day for my husband and kids and they loved them! It’s hard not to pop one after another. P.S. the more powdered sugar, the better!
- I fried these in canola oil, but you can also fry them in avocado oil (which is a bit healthier)
- If you are dairy free, substitute your favorite dairy free ricotta (I haven’t tried it with dairy free ricotta, so I can’t guarantee the same results)
- Be sure your oil is right around 300-325 degrees. I like to use a candy thermometer to keep an eye on the oil temperature. If you fry them at 350 degrees or higher, the outside will get very dark and the inside will still be raw. I find that frying them at a slightly lower temp for a longer time allows the inside to be cooked through.
- You can dust them in powdered sugar or granulated cinnamon sugar.
- To store leftovers, keep fried zeppole at room temperature on a plate lined with paper towel and cover loosely with aluminum foil. If you store them in an airtight container, they will get very wet and soggy.
Gluten Free Ricotta Zeppole
- 1 cup gluten free flour, sifted, like King Arthur Measure for Measure
- 1 cup whole or part skim ricotta
- 3 large eggs
- 2 Tbsp. heavy cream
- 3 Tbsp. sugar
- 2 tsp. baking powder
- 1/4 tsp. sea salt
- Canola or avocado oil for frying
- 1 tsp. vanilla extract
- Step 1 In a large bowl, whisk the dry ingredients together.
- Step 2 In a separate bowl, whisk the eggs, ricotta and vanilla until smooth.
- Step 3 Pour the oil into a dutch oven or deep, straight-sided skillet (you want about 3 inches of oil or so).
- Step 4 Add the wet mixture to the dry and using a silicone spoon, mix to incorporate. Add the heavy cream one tablespoon at a time. The batter will be like a very thick pancake batter. Allow the batter to rest while you heat the oil.
- Step 5 Drop heaping tablespoons of batter into the hot oil, being careful not to overcrowd the oil. I do about 5 at a time.
- Step 6 Using a wire mesh spider, carefully turn the zeppole so they brown on all sides (they should float to the top as the cook).
- Step 7 When they are a deep golden brown all over and puffed up, remove them to drain on a paper towel lined plate. While still warm, dust with lots of powdered sugar and enjoy!
- Step 8