Franco’s Ricotta Pumpkin Zeppole for Anolon Cookware
Now this was a fun event! I recently took part in an autumn inspired cooking event at Shops at Riverside, Hackensack, NJ for Bloomingdale’s to help showcase Anolon Cookware. We cooked many things during this event, but the PUMPKIN ZEPPOLE were a huge crowd pleaser as you might imagine. The Anolon Nouvelle Copper Stainless Steel Stockpot that I used for this to fry them was as functional as it was beautiful. I am a big fan of Anolon! I own and use many of their cookwares. If you are not familiar with their products I suggest checking them out. The holidays are will soon be here and a gift from Anolon just might make the chefs in your life very merry!
I am happy to share with you my ricotta pumpkin zeppole. It’s a great seasonal and extremely tasty autumn treat! And don’t forget to use plenty of powdered sugar to coat them in. This makes the even more irresistible!
Ricotta Pumpkin Zeppole ( makes 40-50)
- Flour – 1 1/2 cups
- Sugar – 3 tablespoons
- Baking Powder – 2 teaspoons
- Salt – 1/4 teaspoon
- Cinnamon – 1/2 teaspoon
- Nutmeg – one good pinch
- Ricotta Cheese – 8 oz. ( drained well )
- Pumpkin Puree – 1/2 cup ( fresh or canned) Of course I prefer fresh, but canned will do in a pinch.
- Eggs – 2
- Vanilla Extract – 1 teaspoon
- Canola Oil – for frying
- Confectioners’ Sugar – sifted
- Heat the oil in a deep pot or sauce pan to 375°F
- In a medium bowl, whisk the flour, sugar, baking powder, salt and spices together
- Next, in a separate medium bowl, add the ricotta cheese, pumpkin, eggs, and vanilla . Mix well.
- Add the flour mixture. Stir until just incorporated. DO NOT OVER MIX!
- Drop a good teaspoon of dough into the oil.
- Fry until lightly golden brown on all sides.
- Drain, and toss quickly in the confectioner’s sugar
- Serve immediately!