Ingredients
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon fine salt
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½ teaspoon ground cinnamon
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⅛ teaspoon freshly grated nutmeg
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8 ounces fresh ricotta cheese, well drained
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½ cup pumpkin puree
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2 tablespoons pumpkin puree
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¼ cup white sugar
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2 large eggs
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1 teaspoon vanilla extract
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Canola oil, for frying
Directions
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Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
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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.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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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.
Nutrition Facts (per serving)
272 | Calories |
15g | Fat |
27g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 272 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 3g | 17% |
Cholesterol 55mg | 18% |
Sodium 327mg | 14% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 4% |
Total Sugars 7g | |
Protein 7g | 15% |
Vitamin C 1mg | 1% |
Calcium 144mg | 11% |
Iron 2mg | 10% |
Potassium 111mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.