Easy Ricotta Zeppole (Italian Donuts)
If you’ve never had Zeppole before, get ready — these fluffy, powdered-sugar-coated Italian donuts are dangerously good! Light, airy, and made with ricotta, this is the kind of sweet treat you’ll be making on repeat.
Years ago, my Italian friend taught me how to make these little golden clouds of joy known as Zeppole — and let me tell you, it took zero convincing for me to keep the tradition alive. These ricotta donuts are ridiculously easy to make (we’re talking one bowl, no yeast, and done in 30 minutes), which is both a blessing and a problem… because I now make them far more often than I probably should. Light, fluffy, and shamelessly coated in powdered sugar — they’re what you serve when you want people to think you’re fancy, without actually doing anything fancy.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2%)
- vegetable oil (for frying)
- powdered sugar (for dusting)