PORTLAND, Maine — Zeppole are tiny Italian doughnuts- crisp, light, and incredibly delightful. Cait Morris is the Executive Pastry Chef of Black Point Inn and takes a traditional zeppole and re-envisions it with her own twist. These smaller portions won’t leave you feeling heavy or guilty. 

1 Cup     All Purpose Flour

2 tsp      Baking Powder

½ tsp     Salt

3 Tbsp   Sugar

2 each   Eggs

1 Cup    Ricotta, Whole Milk

1 tsp      Vanilla Extract

½ tsp     Lemon Zest

To toss Zeppole in:

2 Cup  Sugar

½ each  Orange, zested

¼ each  Grapefruit, zested

1 each   Lime, zested

1 each   Lemon, zested

Preheat frying oil to 350 F

While oil is heating up, zest the Orange, Grapefruit, Lime and Lemon. Mix the zests in the sugar very well making sure zest is evenly mixed in.

In a medium size mixing bowl add all your dry ingredients.

Add all the wet ingredients to the dry and mix.

When oil has reached 350 F, gently drop full tablespoons of batter into the oil, flipping over half way through frying.

Zeppole are done when golden brown about 2-3 minutes.

Immediately toss in Citrus Zest sugar while Zeppole are still hot.