St. Joseph’s Day is one of the most beloved Italian feast days, traditionally celebrated with fried pastries, cream-filled sweets, and plenty of indulgence. These zeppole are a modern twist on the classic: light, ricotta-based doughnuts filled with a creamy blend of Nutella and mascarpone. Crisp on the outside, soft on the inside, and impossible to eat just one. They’re perfect for celebrating La Festa di San Giuseppe.
Serves: about 6 (roughly 12 zeppole)
Ingredients
Batter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup whole-milk ricotta cheese
- ½ cup powdered sugar
Filling
- ½ cup mascarpone cheese
- ½ cup Nutella
For Frying & Finishing
- Canola oil, for frying
- ½ cup granulated sugar
- Mascarpone cheese, for serving (optional)
Instructions
Make the Batter
In a large bowl, whisk together the flour and baking powder. Add the eggs and mix until combined. Gently fold in the ricotta and powdered sugar, stirring just until the batter is smooth. Do not overmix — the batter should be soft and slightly thick.
Prepare the Filling
In a small bowl, mix the mascarpone and Nutella until creamy and fully blended. Spoon the mixture into a zip-lock bag and snip off a small corner to create a simple piping bag. Set aside.
Prepare the Sugar Coating
In a separate bowl, add the granulated sugar. Set aside.
Fry the Zeppole
Pour about 2 inches of canola oil into a deep skillet or heavy pot and heat to 375°F. Working in batches, carefully drop tablespoon-sized scoops of batter into the hot oil. Fry for about 4–5 minutes, turning occasionally, until the zeppole are puffed and golden brown.
Remove with a slotted spoon and drain briefly on paper towels. While still warm, roll the zeppole in the sugar until evenly coated.
Fill & Serve
Using the tip of a butter knife, gently create a small pocket in the side of each zeppola. Pipe the Nutella–mascarpone filling into the center. Serve warm with an extra dollop of mascarpone on the side if desired.
