Unfortunately, after school, we don’t get a spring break. But, lucky for us, that just means we get to celebrate spring and the transition into summer in another way! Personally, we love making new foods and pairing with great transitional wines to change the season. These zeppoles are so delicious and are absolutely perfect for this time of year! If you have never had zeppole, they are the Italian take on a doughnut, and are most often times small, bite sized fried dough goodness. There truly is no better way to describe them. We enjoy pairing them with Maddalena Merlot, and our favorite fruit jam or preservative. If you’re feeling extra sweet, they are also delicious a la mode with your favorite ice cream. Read below to see what you will need to create your new favorite doughnut!
Ingredients:
- Vegetable oil for frying
- 2 eggs, beaten
- 1 cup ricotta
- 1 cup flour
- 2 ¼ tsp. baking soda
- ¼ cup sugar
- 1 tsp. vanilla extract
- Powdered sugar, for garnish
Directions:
- Heat 2 inches of oil in a 3+ quart pot over medium-high heat
- Combine all dry ingredients in a large mixing bowl
- Add eggs, vanilla, and ricotta to the dry ingredients and mix well
- When the oil is hot, use a tablespoon to scoop 3 to 4 pieces of the batter and drop into the oil. The batter will puff
- Fry until evenly golden brown, about 1.5 minutes on each side
- Transfer to paper towels to allow excess oil to drip off
- Dust with powdered sugar and serve warm
For more recipes and wine pairings, visit us online at SanAntonioWinery.com or on social @SanAntonioWinery
Cheers!