Zeppole

Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar until well combined.
2. In a separate bowl, mix the ricotta cheese, eggs, and vanilla extract until smooth and well blended.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until a thick batter forms. Ensure no dry flour remains, but avoid over-mixing.
4. Heat about 2 inches of vegetable oil in a large heavy-bottomed pot over medium heat until it reaches 375°F (190°C).
5. Carefully drop rounded tablespoonfuls of batter into the hot oil, frying in batches to avoid overcrowding. Fry each zeppola for about 3-4 minutes, or until golden brown, turning them occasionally for even cooking.
6. Use a slotted spoon to transfer the cooked zeppole to a paper towel-lined plate to drain excess oil.
7. Repeat with the remaining batter, ensuring the oil temperature is maintained.
8. Once all the zeppole are cooked, dust them generously with powdered sugar using a fine sieve or sifter.
9. Serve the zeppole warm. They are best enjoyed fresh on the day they are made. For a twist, try serving with a side of your favorite jam or honey for dipping.