I've previously made the "choux" type called Sfinci so this time I'm making the ricotta based version. There is one thing that every version agrees on - that you toss them liberally in icing sugar. Well, I've decided to take a different approach and used powdered raspberries instead.
50 grams plain flour
1 teaspoon baking powder
20 grams icing sugar
120 grams ricotta
powdered raspberry, for dusting
Note on ricotta:
It's best to use a good traditional ricotta that is quite firm - supermarket versions tend to be very soft, you'll have to drain it to remove the extra moisture of the batter will be too slack.
Make the batter:
Sift the flour, baking powder and icing sugar together into a bowl.
In another bowl, mix together the ricotta and egg - beat until smooth. Pour this into the flour and stir until combined - the mix should be fairly thick.
To get nice round zeppole - use an ice cream scoop - for these bite sized versions I've used a 2 teaspoon capacity ice-scream scoop.
Cook the zeppole:
There's no way around this, these are deep fried but don't let the free of deep frying put you off making them.
As I've mentioned in various posts, I deep fry using a small saucepan which immediately decreases the amount of oil you are working with - I probably work with less than a cup of oil.
Bring the oil slowly up to the correct temperature - check it by drizzling in a few drops of batter - it should sizzle and float - if it sinks or doesn't sizzle, the oil isn't hot enough.
When it's at the right temperature, use the scoop to form a ball of dough and carefully ease it into the oil. Only cook three or four at a time as they will puff up a little and give them gentle nudges to turn them around so they are evenly browned. For these small ones, you'll want to cook them for at least a minute.
Remove the cooked zeppole to paper towels to remove any excess oil and then toss in the powdered raspberries while they are still warm.
These are best served as soon as they are made.
In case you're wondering, this is what powdered raspberry looks like:
It's made from dehydrated raspberries that are crushed to form a powder. It's has an amazingly pure fragrance and intense raspberry flavour. For me, it's just a lot more interesting to plain old icing sugar and looks good on the finished product.