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These Gluten Free Zeppole – aka Italian festival doughnuts – are small, fried ricotta doughnuts, liberally coated in icing sugar. These gluten free zeppole are leavened with baking powder for a super quick, yeast-free, fried donut treat!
Please note – this recipe was included as part of my Gluten Free ABC series on social media. The full post will be updated ASAP next week, but I wanted to ensure anyone who wants to, could access the recipe as soon as possible!
Gluten Free Zeppole Recipe
Small, fried Italian festival doughnuts, made with ricotta and liberally dusted with icing sugar.
Equipment
Ingredients
- 200 g plain gluten free flour
- 50 g tapioca flour
- 2 tsp baking powder
- 0.5 tsp xanthan gum
- 250 g ricotta, any excess liquid on top drained off
- 2 eggs
- 75 g caster sugar
- 1 tsp vanilla extract
- Vegetable oil, for frying, approx 1-1.5 litres
- Icing Sugar, (to serve)
Instructions
- Add the ricotta, eggs, caster sugar and vanilla extract to a large bowl and whisk together until smooth.
- In a separate bowl mix together the plain gluten free flour, tapioca flour, baking powder and xanthan gum, plus a pinch of salt.
- Pour the dry ingredients into the wet ingredients and mix together until it forms a very thick batter. Leave to rest for 10 minutes while you heat the oil.
- Add the oil to a pan, around 2 inches deep. Heat to 165-175C (330-350F)
- Once the oil is hot, use an ice-cream scoop to drop scoops of batter into the pan (tip – oil the scoop to make it easier as the batter can be quite sticky!). I usually do 3-4 scoops at-a-time, don’t overcrowd the pan.
- Cook for 3 minutes, turning occasionally and making sure they don’t stick together. They should be a deep, golden brown all over. (Too pale = oil too cold, too dark = oil too hot).
- Remove from the pan using a slotted spoon and onto a plate or bowl lined with kitchen towel. Repeat in batches until all the doughnuts are cooked.
- Sprinkle liberally with icing sugar and serve straight away.
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