I call these my miracle doughnuts. Chanukah is all about miracles—not just the miracle of the oil that lasted in the menorah in the newly rededicated Temple in Jerusalem, but also the miracle of the Maccabees winning back Jerusalem and Judea from the Seleucid Greeks. With that, I bring you Zeppole—Italian ricotta doughnuts. Anyone who has ever had pizza or lasagna knows how unbelievably delicious Italian food is. What we love about it is its straightforward flavours, simple preparations, and at the same time, the unbelievable inherent knowledge that some things just work.
For example, these doughnuts: the simple addition of ricotta cheese makes these my miracle doughnuts. Because of the cheese, these doughnuts are the lightest, most delectable doughnuts you will ever make. In no more than 20 minutes, start to finish, these doughnuts come together quickly and surprisingly stay fresh for a full day (or even two) after they are made.INGREDIENTS:
- 2 eggs
- 120 grams (1 cup) plain (all-purpose) flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 50 grams (¼ cup) caster (superfine) sugar
- 250 grams (1 cup) soft ricotta cheese
- 2 teaspoons vanilla extract
- Vegetable oil for frying
- Caster (superfine) sugar for dusting
METHOD:
- Beat the eggs: In a large bowl, beat the eggs until foamy.
- Combine the dry ingredients: Stir in the flour, baking powder, salt, vanilla, and sugar until just combined. Do not overmix.
- Fold in the ricotta: Gently fold in the ricotta cheese until evenly incorporated.
- Heat the oil: In a small saucepan, heat about 5 cm (2 inches) of vegetable oil to 190°C (375°F).
- Form the doughnuts: Spray a small cookie scoop with non-stick spray. Carefully drop scoops of batter into the hot oil, a few at a time.
- Fry the doughnuts: Cook for 3–4 minutes, turning frequently, until golden brown.
- Drain and dust: Drain the doughnuts on paper towels and immediately dust with caster sugar, if desired.