Zeppole Italian Doughnuts Sfingi with Ricotta

Plate of Sfingi dusted with powdered sugar

Zeppole Italian Doughnuts Sfingi with Ricotta

Zeppole Italian Doughnuts with Ricotta are often referred to as Sfingi or Beignets, both are doughnut holes that are crispy on the outside and soft on the outside.

These doughnuts are commonly dusted with a mound of powdered sugar, Zeppole doughnuts are a treasured dessert not to be confused with Zeppole di San Giuseppe.

Zeppole and Sfingi are a traditional Italian pastry, just like the Italian Almond Brittle with Honey that my mom makes around Christmas time.

5 from 2 votes

Print Recipe Pin Recipe Save

Prep Time 10

Cook Time 10

Total Time 20

Course Desserts and Snacks

Cuisine French, Italian

Servings

Calories 113 kcal

Affiliate Disclosure

This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.

Equipment

Ingredients

¾ cups all purpose flour
2 tsp baking powder
pinch salt
3 tbsp sugar
1 cup ricotta full fat
2 large eggs
2 cups vegetable oil for frying
½ cup icing sugar for dusting
.5 g Vanillin 1 packet, or 1 tsp vanilla extract

Instructions

In a medium bowl combine flour, baking powder, salt and 3 tablespoons of the sugar.
Beat eggs and ricotta cheese until smooth in a separate bowl.
Add the dry ingredients to the wet mixture and mix well. If the dough is too runny add a tablespoon of flour at a time until you have the consistency of a set pudding. (about 1 - 2 tablespoons more)
Heat up the oil in a pot. Test the oil by placing a tiny bit of the dough in the oil and if it bubbles up and fries the oil is ready. Or use a candy thermometer to check oil temperature is 375℉
Use 2 small spoons to scoop the dough and push it out into the oil. Flip the ball over when it is golden on the underside. Fry for about 2 to 3 minutes.
Use a spider spoon to remove the doughnuts and place them on a plate lined with paper towel to absorb oil.
Let cool, then dust with powdered sugar. Serve immediately.

Notes

Top Tips

You may need more flour to achieve a doughy consistency if the batter looks too runny. Add 1 tablespoon of flour at a time until you get a dough that is similar to a set pudding.

Nutrition

Serving: 1Calories: 113kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 25mgSodium: 60mgPotassium: 25mgFiber: 0.1gSugar: 5gVitamin A: 82IUCalcium: 53mgIron: 0.4mg

Keyword apple dessert, beignets, feast, sfingi, st joseph's day

Tried this recipe?Let us know how it was!