ZEPPOLE, ITALIAN RICOTTA DOUGHNUTS
These Zeppole, ricotta doughnuts are so incredibly light... sweet and crunchy on the outside and pillowy soft on the inside. As an added bonus, they are simply a snap to make at home.
Provided by Marisa
Categories Dessert
Number Of Ingredients 8
Steps:
- In a Medium sized bowl, sift together the flour, baking powder, salt and the 3 tablespoons of sugar and then set aside.
- In a stand mixer or a hand held mixer, beat together the eggs and the ricotta cheese just until fairly smooth.
- Stir the flour mixture into the ricotta mixture until thoroughly combined.
- In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 375*. A candy thermometer comes in handy in order to get the right temperature and ensuring the oil does not drop under 350*, while you are frying between batches.
- If the oil is not hot enough the doughnuts will be too soggy and if it is too hot then the outside will darken quickly leaving the inside under cooked.
- Use a 1 1/2 inch scoop or 2 small spoons to drop bits of dough into the hot oil.
- Fry the zeppole for about 2 to 3 minutes, turning often until they are puffed, fluffy and golden brown.
- Larger sized doughnuts will need extra time. Use a slotted spoon to remove the zeppole from the pan and drain them on paper towels. Repeat until you have used up all the batter.
- Dust with icing or powdered sugar and serve while still warm.
Nutrition Facts : Carbohydrate 6 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 17 mg, Fiber 1 g, Sugar 2 g, Calories 52 kcal, ServingSize 1 serving
RICOTTA MEATLESS MEATBALLS WITH SAUCE
"Polpette di ricotta al sugo", as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. Think meatballs, but without the meat! The soft balls are then simmered in a simple homemade tomato sauce. I like to serve these with a side of greens, such as broccoli rabe.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Line a baking sheet or large plate with waxed paper.
- Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
- Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
- Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
- Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 92.6 g, Cholesterol 141.6 mg, Fat 24.8 g, Fiber 7 g, Protein 35.7 g, SaturatedFat 10.7 g, Sodium 2198.8 mg, Sugar 14.2 g
ZEPPOLE
Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Italian
Time 40m
Yield 35
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
- Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 4.7 g, Cholesterol 12.1 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 24.2 mg, Sugar 1.9 g
RICOTTA DOUGHNUTS
Steps:
- In a deep saucepan, heat enough oil to deep fry (about half-way up the pot) to 350 to 365 degrees F.
- Mix the ingredients together in a bowl with a wooden spoon in order until the batter is smooth.
- Using 2 teaspoons, scoop a spoonful of batter then push it off into the hot oil with the other spoon. They will sink then float to the top of the oil. Turn them occasionally to fry evenly on all sides.
- Drain on paper towels and then dip in powdered sugar or roll at the table in cinnamon sugar. Serve immediately.
RICOTTA BALLS (ITALIAN DOUGHNUTS)
Make and share this Ricotta Balls (Italian Doughnuts) recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a large bowl.
- Drop by teaspoonfuls into hot oil and deep fry.
- Balls will turn themselves over when one side is done.
- Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through.
- Drain on paper towels to cool and absorb oil.
- When cool, sprinkle with powdered sugar.
Nutrition Facts : Calories 43.2, Fat 1.6, SaturatedFat 1, Cholesterol 13.2, Sodium 42.9, Carbohydrate 5, Fiber 0.1, Sugar 0.6, Protein 2
ITALIAN DOUGHNUTS
Talk about easy...this couldn't be easier, unles, of course, you bought them! And who doesn't like homemade doughnuts. Recipe courtesy Giada De Laurentiis, Episode#: SR0101. See this recipe on air Sunday Nov. 27, 2005 at 5:00 PM ET/PT.
Provided by Nana Lee
Categories Breads
Time 30m
Yield 9-12 serving(s)
Number Of Ingredients 5
Steps:
- Roll out the dough on a lightly floured surface to 1/2-inch thickness.
- If you have a donut cutter useit, at least 2 inch diameter.
- If no donut cutter,use a floured 2-inch cookie cutter, cut out doughnut rounds.
- Then use a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.
- Gather the dough scraps and reroll.
- Cut out more doughnuts.
- Whisk the sugar and cinnamon in a medium bowl to blend.
- Set the cinnamon-sugar aside.
- Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.
- Heat the oil over medium heat until a deep-fry thermometer registers 375ºF.
- Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
- Use a slotted spoon to transfer the doughnuts to paper towels to drain.
- Cool slightly.
- While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar.
- Serve warm.
- Alternately, cool the fried doughnuts to room temperature.
- Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts.
- Set aside until the chocolate sauce comes to room temperature but does not set.
- Dip 1 side of each doughnut into the chocolate mixture.
- Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
Nutrition Facts : Calories 65.5, Sodium 0.1, Carbohydrate 17, Fiber 0.2, Sugar 16.7
REAL TASTY ITALIAN FRIED RICOTTA BALLS
This recipe was giving to me from someone dear to me that I. Worked with years ago we would always trade recipes together. It was so much fun to do we all shared such great recipes together.
Provided by maroon7baby
Categories Dessert
Time 16m
Yield 12 15, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the above ingredients together and let stand for 1 hour.Using teaspoons, spoon out ingredients and form a ball. Then deep fry in a frying pan with some oil or shortening until light brown.then put on towel paper to drain then toss in powdered sugar or cinnamon and sugar.
- yes recipe can be doubled.
- enjoy and.
- share with family and friends.
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