Pumpkin Zeppole

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 272 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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 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.