Indaco Zeppole

By: Hannah Lee Leidy
Hand reaches for zeppole balls
Image by Andrew Cebulka

Italian zeppole are decadent balls of ricotta-enriched dough double as both a morning sweet and late-night dessert at Indaco in Charleston. Think of them as the Mediterranean counterpart to beignets. They’re equally delicious serve with morning coffee as they are with a fernet.


Serves 4-6

  • 2 quarts peanut oil, for frying
  • 2 cups ricotta
  • 4 eggs
  • ½ cup sugar, divided
  • 2 teaspoons vanilla extract
  • 1½ cups flour
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • cinnamon (optional), for topping
  1. Heat oil in a countertop fryer or small pot until a thermometer registers 350 degrees.
  2. In a mixing bowl, whisk to combine ricotta, eggs, ¼ cup sugar, and vanilla. Set aside. In a separate bowl, whisk to combine flour, baking powder, and salt. Working in batches, add the dry ingredients to the wet, mixing with a spatula until no dry streaks remain. Do not over mix.
  3. Using a tablespoon or cookie dough scooper, scoop dough and gently drop into the hot oil. Turn balls to cook until golden brown. A ping-pong-sized ball should take about 7-8 minutes to cook.
  4. While the zeppoles cook, prepare cinnamon-sugar mixture by whisking to combine sugar and cinnamon.
  5. Remove zeppoles from oil with a slotted spoon and place directly in cinnamon-sugar mixture. Toss gently to coat. Serve warm.
  • Created by chef Mark Bolchoz, Indaco, Charleston

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