Deep Fried Ricotta Biscuits

    40 minutes

    These are delicious deep fried biscuits made with ricotta cheese known as zeppole, or 'Italian donuts'. These make a delicious dessert or afternoon tea.

    141 people made this

    Serves: 35 

    • 8 cups (2 litres) vegetable oil for frying
    • 1 cup (125g) plain flour
    • 2 teaspoons baking powder
    • 1 pinch salt
    • 1 1/2 teaspoons white sugar
    • 2 eggs, beaten
    • 1 cup (250g) ricotta cheese
    • 1/4 teaspoon vanilla essence
    • 1/2 cup (60g) icing sugar for dusting

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oil in a deep-fryer to 190 degrees C.
    2. 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.
    3. Drop by tablespoons into the hot oil a few at a time. They will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper bag and dust with icing sugar. Serve warm.

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    Reviews in English (132)


    Thank you for this recipe Arvilla. My 5 kids loved it. I did increase the sugar content for the batter mixture to 1 tablespoon. Made it just that little bit sweeter. Also note that it is REALLY important to keep the frying heat low and not be tempted to rush the frying process as the outside will cook nicely but the batter will remain quite gooey on the inside. Thanks again!!!  -  24 Sep 2003  (Review from Allrecipes USA and Canada)


    I've never made my own zeppole - but have eaten enough to know which type I like! This recipe hit the nail on the head. Tasted delicious, just like my aunt's!! To spice em up a little bit - we add some pine nuts (pinnoli) and raisins. The raisins really add a touch of sweetness. Also great when you dip them in a cinnamon & sugar mixture.  -  25 Dec 2006  (Review from Allrecipes USA and Canada)


    yummy..didnt have ricotti but wanted something fried and bad for used cream cheese instead..still tasted wonderful..definitely a keeper.  -  24 Feb 2004  (Review from Allrecipes USA and Canada)