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.
Enjoy!