Gluten Free Zeppole Recipe
Small, fried Italian festival doughnuts, made with ricotta and liberally dusted with icing sugar. Best served fresh.
Servings: 16 donuts
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.
Video
Notes
If you don't have an ice-cream scoop you can use two spoons to drop bits of the batter into the oil. These will result in a more 'rustic' looking zeppole, rather than round balls.
Nutrition
Serving: 1zeppole | Calories: 102kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Fiber: 1g | Sugar: 5g
