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Indaco Zeppole


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.
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