Pumpkin Zeppole

4.7
(24)
20 Reviews
7 Photos

As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on June 19, 2020
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
8
Yield:
24 to 30 zeppole
Jump to Nutrition Facts

Ingredients

  • 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

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • Canola oil, for frying

Directions

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

  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.

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

  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.

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.

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