Imagine biting into a cloud-like, golden-brown Italian pastry that's crispy on the outside, impossibly soft on the inside, and drizzled with luxurious honey foam and tangy lemon curd. These Ricotta Zeppolies are not just a dessert; they're a culinary experience that will transport you straight to the charming streets of Italy. Whether you're a seasoned home cook or a curious food lover, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Oil for frying
- Honey for foam
- Lemon curd for serving
Instructions
- Begin by gathering all your ingredients: 1 cup of ricotta cheese, 1 cup of all-purpose flour, 2 large eggs, 1/4 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of salt, oil for frying, honey for foam, and lemon curd for serving.
- In a mixing bowl, combine the ricotta cheese, eggs, granulated sugar, baking powder, and salt. Use a whisk or a fork to mix these ingredients until they are well blended and smooth.
- Gradually add the all-purpose flour to the ricotta mixture, folding it in gently. Be careful not to overmix; you want the batter to be just combined and slightly thick.
- Once the batter is ready, heat oil in a deep frying pan or pot over medium heat. The oil should be about 2 inches deep and heated to around 350°F (175°C).
- While the oil is heating, prepare your honey foam. In a small saucepan, gently heat honey over low heat until it becomes more fluid. You can whisk in a small amount of water if needed to achieve a lighter consistency. Set aside.
- Once the oil is hot, use a small cookie scoop or two spoons to drop spoonfuls of the ricotta batter into the hot oil. Be careful not to overcrowd the pan; fry in batches if necessary.
- Fry the zeppolies for about 3-4 minutes on each side, or until they are golden brown and puffed up. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
- Once all the zeppolies are fried, allow them to cool slightly. You can dust them with powdered sugar for extra sweetness if desired.
- To serve, place a few zeppolies on a plate, drizzle with the warm honey foam, and add a dollop of lemon curd on the side. Enjoy your delicious Ricotta Zeppolies with Honey Foam and Lemon Curd!
Tips
- Temperature is Key: Ensure your oil is consistently around 350°F (175°C). Use a kitchen thermometer for accuracy to achieve perfectly golden zeppolies.
- Batter Consistency Matters: Mix your ingredients gently to avoid tough zeppolies. The batter should be thick but not overmixed.
- Frying Technique: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure even cooking.
- Drain Excess Oil: Always place fried zeppolies on paper towels to absorb extra oil and keep them crisp.
- Honey Foam Hack: Warm honey slightly and whisk with a small amount of water for a lighter, more elegant foam.
- Serving Suggestion: Serve immediately for the best texture and flavor. The contrast between warm zeppolies and cool lemon curd is divine!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 70mg
