Get Rosella Rago’s recipe for Pumpkin Ricotta Zeppole below! This recipe is ideal for fall and sure to be one that you love!
Ingredients
–Yields 4 dozen
For the Zeppole:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 8 ounces whole milk ricotta
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
- olive oil for frying
To Roll:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Written Directions: Here
Sources:
- Main Image & Recipe: Rosella Rago: Cooking with Nonna
