Zeppole - Italian Doughnuts

If you have gone through my previous post, you might have noticed that am posting doughnuts during three days as am running blogging marathon with One Dish Three Countries as theme, and the dish i chosed is doughnuts. After Belgian croustillons, now we are landing towards Italy, Zeppole the Italian sweet doughnuts are quite popular in Italy. These sweet doughnuts are made with both ricotta and mascarpone cheese. Do you know that Zeppole can also be a savoury and it is also a fried bread dough goes for anchovy fish and sometimes for mashed potatoes.

However today my post is completely a sweet doughnuts. Zeppoles are light,puffy doughnuts,you can eat them simply just like that if they are rolled in cinnamon-sugar, but however zeppoles can also been eaten with custard or pastry cream. I went for an easy serving, i rolled mine with cinnamon-icing sugar mixture and we enjoyed having this puffy doughnuts for our snacks.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38.

1cup All purpose flour
1/2cup Ricotta cheese
1/4cup Mascarpone cheese
1/4cup Sugar
3tsp Baking powder
1/2tsp Salt
1/4cup Water
1tsp Vanilla extract
1no Egg

Heat the oil in a deep pan in medium heat.

While heating the oil, combine the flour,ricotta cheese, mascarpone cheese,sugar,baking powder,salt, water,vanilla extract,egg in saucepan.

Heat it in simmer and whisk the ingredients together to form a smooth batter.

Turn off the heat and keep aside until the oil gets hot.

With a tablespoon or cookie scoop, drop a scoop of batter into the oil.

Fry in small batches, once the doughnuts turns golden brown, remove it from the oil.

Drain the excess of oil with paper towel.

Continue the same process until the batter gets finished.

While serving, dust the zeppole with cinnamon-icing sugar mixture,toss gently.

Serve immediately.