Lemon Ricotta Zeppole Recipe

Name: Lemon Ricotta Zeppole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour + 2 tbsp; 1 tbsp baking powder; 3 tbsp granulated sugar; 1 lb fresh ricotta, drained; 3 None eggs, lightly beaten; 3 tbsp limoncello liqueur; 1 tsp lemon zest; 1 tsp lemon juice; 1/3 lb frozen mixed berries; 1/3 lb raspberries; None None canola oil, for frying; None None powdered sugar, to dust

Servings: persons

1 cup all-purpose flour + 2 tbsp
1 tbsp baking powder
3 tbsp granulated sugar
1 lb fresh ricotta, drained
3 None eggs, lightly beaten
3 tbsp limoncello liqueur
1 tsp lemon zest
1 tsp lemon juice
1/3 lb frozen mixed berries
1/3 lb raspberries
None None canola oil, for frying
None None powdered sugar, to dust

1
Sift flour, baking powder and 1/4 tsp salt into a large bowl. Add 2 tbsp sugar. Mix ricotta, eggs, 2 tbsp limoncello, lemon zest and juice then add to flour. Set aside.
2
For the raspberry sauce, heat berries, remaining sugar and limoncello over medium heat until sugar dissolves. Simmer, without stirring, for 3-4 mins, until liquid reduces by 1/2.
3
Heat enough oil for deep frying in a large saucepan. Drop heaped spoonfuls of batter into oil, in batches, and fry for 4-5 mins, turning, until puffed and golden. Drain on paper towels. Dust with powdered sugar and serve with raspberry sauce.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour + 2 tbsp, 1 tbsp baking powder, 3 tbsp granulated sugar, 1 lb fresh ricotta, drained, and more.

Yes, Lemon Ricotta Zeppole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Ricotta Zeppole

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