Pumpkin Zeppole


  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg
  • 8 ounces fresh ricotta cheese, well drained
  • ½ cup pumpkin puree
  • 2 tablespoons pumpkin puree
  • ¼ cup white sugar
  • 2large eggs
  • 1 teaspoon vanilla extract
  • Canola oil, for frying
  • Directions

  • Step 1

    Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.


  • Step 2

    Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.

  • Step 3

    Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  • Step 4

    Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don’t turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

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