These zeppole are inspired by my favorite Italian bakery in Addison, Illinois, The Italian Bakery. They make incredible cannoli cream filled zeppole that I can only dream of replicating at home! This is a basic zeppole dough and simple cannoli cream that only takes about 30-40 minutes to make! I spread the cannoli cream on top of the hot zeppole and served them warm but they keep in the fridge nicely for a few days!
Ingredients:
For the zeppole:
- Vegetable oil for frying
- 1 cup AP flour
- 2 teaspoons baking powder
- 1 pinch of salt
- 1 1/2 tablespoons sugar
- 2 eggs, beaten
- 1 cup ricotta cheese
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting
For the cannoli frosting:
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1/2 tablespoon orange zest
- 1/4 teaspoon vanilla extract
- Mini chocolate chips
Process:
- Start by making the frosting; mixing together ricotta cheese, mascarpone, powdered sugar, orange zest and vanilla extract with a spatula in a bowl or in a food processor. Keep in the fridge until ready to use.
- To make the zeppole dough, combine flour, baking powder, salt, sugar and stir in eggs, ricotta and vanilla in a lightly greased pan over low heat. Stir to combine. Dough will be very sticky.
3. Heat vegetable oil in a dutch oven or deep frying pan to medium heat.
4. Use a greased tablespoon to scoop out dough and gently drop in the oil. Do not crowd.
5. Fry zeppole until golden brown on both sides and set on a cooling rack. Dust with powdered sugar.
6. Remove cannoli cream from fridge and frost each zeppole, then sprinkle with mini chocolate chips. Serve and enjoy!
