Easy Orange and Ricotta Zeppole Recipe (No Rest)
Today we're making some delicious orange and ricotta zeppole. These are classic zeppole, but with a slightly different recipe.
This is a very simple and quick recipe, the zeppole will be soft and deliciously scented with orange, they will make a beautiful impression at the Carnival buffet.
With this recipe, the zeppole are fried immediately after being mixed; they cannot be baked, as the result would be a sort of biscuit.
You might also be interested in Nutella Zeppole.
Preparation time: 15 minutes Cooking time: 15 minutes.
300 gr. flour
250 gr. ricotta
1 egg
1 orange
120 g sugar
2 teaspoons yeast
frying oil
sugar for decoration
PREPARATION
In a bowl, combine the ricotta, egg, and grated orange zest and juice and begin mixing.
Sift the flour and baking powder together and add them to the mixture.
Continue kneading until the dough becomes soft, compact, and smooth; wrap it in cling film and let it rest in the refrigerator for 10 minutes.
Once the resting time has elapsed, transfer the mixture onto a floured work surface, then begin to form the zeppole.
Take a ball of dough the size of a walnut, roll it out with the palms of your hands and close the ends by applying light pressure.
Repeat the zeppole shaping process until all the dough is used up.
Heat the oil in a high-sided pan and, once it's hot, fry the zeppole without crowding the pan too much.
While cooking, the zeppole will puff up; turn them often to brown them evenly, then drain them on paper towels.
Pour a little sugar into a deep dish and dip the orange and ricotta zeppole in it, then arrange them on a serving plate and serve.
You might also be interested in Zeppole di San Giuseppe.
