Confectioners Sugar for Dusting or maybe Cinnamon Sugar
Canola or vegetable oil for frying (this is oil you can reuse…just store it in a mason jar when you are done. Just pour the oil 2 inches high in whatever frying pan you are using.
Crack your two eggs into the mixing bowl and beat until foamy. Add all of your dry ingredients into the eggs in the mixing bowl while on slow speed and then add your ricotta and vanilla right away. Continue to mix on a slow speed till it is all combined. The batter will be thick, creamy, and sticky. It is not a cookie dough consistency. It is a rich thick waffle type batter. Do not over mix.
Have your oil ready in a fry pan. I use a cast iron skillet which I fill up about 2 inches high. Your oil should be approximately 375 degrees. I use a small melon ball scoop. First I spray it with oil so that batter doesn’t stick, then scoop up the batter and carefully drop it into the oil.
Repeat with consecutive scoops but don’t let them touch, turn them a few times for even browning and you are talking about 3 minutes (if they are a little bigger, a little longer). Once you get to that nice deep golden brown it is time to scoop them up and place them on brown paper or paper towels to drain. You won’t believe how NOT oily they are! Continue with another batch.
Sprinkle with Confectioners sugar or maybe some Cinnamon Sugar and by the way. You don’t have to serve these warm, but I highly recommend it sometimes because they are just over the top when they are warm and fresh! These would be such a treat at Holiday gatherings or for tonight’s treat!
Here’s a little suggestion so you know exactly how long to cook them for…make a test one and break it open…then…eat it : ) Then let the batches BEGIN!!! Literally you can go from batter to serving in less than 30 minutes!
Grandma’s Zeppole Recipe just might become your families recipe for generations! Bon Appetit! or MANGIA as Nonna would say!