Zeppole with Whipped Ricotta | culture: the word on cheese
These ricotta-dosed, Italian-inspired zeppole are served with a twist: tossed in a sugar mix that's kicked up with long pepper.
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Cooking tools:
- Hand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pot
- Deep-fry thermometer
- Spider strainer
- Paper towel
- Spice grinder
- Fine-mesh sieve
- Serving platter
- Spoon
- Stove
Ingredients
- WHIPPED RICOTTA:
- 1 cup ricotta
- 1 cup mascarpone
- 5 tablespoons powdered sugar
- ⅛ teaspoon vanilla extract
- SUGAR MIXTURE:
- 1 cup powdered sugar (sifted)
- 1½ teaspoons ground long pepper
- ½ teaspoon kosher salt
- ZEPPOLE:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs
- Canola oil (for frying)
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