Ricotta zeppole
- Vegetarian
Derived from ingredients – check the package label.
- Good for a snack
Small Italian unleavened ricotta doughnuts made with eggs, flour and lemon zest, fried and coated in icing sugar; 24 pieces, 4 pieces per portion.
6 servingsFinal yield 562 g
Ingredients
- 250 gCheese, ricotta, whole milk
- 100 gEgg, whole, raw, fresh
- 40 gSugars, granulated
- 4 gLemon peel, raw
- 150 gWheat flour, white, all-purpose, unenriched
- 8 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
- 1 gSalt, table
- 55 gOil, sunflower, linoleic (less than 60%)
- 20 gSugars, powdered
Method
- Whisk 250 g ricotta with 2 eggs, 40 g sugar and the grated zest of 1 lemon until smooth.
- Fold in 150 g flour, 8 g baking powder and 1 g salt just until a thick, sticky batter forms.
- Heat about 1 l oil to 170 °C in a pot.
- Drop 24 balls of about 23 g into the oil with two teaspoons and fry six at a time for 4 minutes, turning, until golden and cooked through; 55 g oil, 10% of the dough mass, is counted for nutrition.
- Drain the zeppole on paper towels, coat them in 20 g icing sugar and serve warm.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,788.9 kcal
- Protein
- 47 g
- Fat
- 91.4 g
- Total carbohydrate (by difference)
- 196.2 g
- Total dietary fibre (USDA)
- 4.5 g
- Saturated fatty acids
- 25 g
- Sodium
- 1,656.6 mg
- Salt (sodium × 2.5)
- 4.1 g
Per serving
- Protein7.8 g10%
- Fat15.2 g46%
- Total carbohydrate (by difference)32.7 g44%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 298.2 kcal
- Protein
- 7.8 g
- Fat
- 15.2 g
- Total carbohydrate (by difference)
- 32.7 g
- Total dietary fibre (USDA)
- 0.75 g
- Saturated fatty acids
- 4.2 g
- Sodium
- 276.1 mg
- Salt (sodium × 2.5)
- 0.69 g
Per 100 g of finished food
- Energy
- 318.3 kcal
- Protein
- 8.4 g
- Fat
- 16.3 g
- Total carbohydrate (by difference)
- 34.9 g
- Total dietary fibre (USDA)
- 0.8 g
- Saturated fatty acids
- 4.4 g
- Sodium
- 294.8 mg
- Salt (sodium × 2.5)
- 0.74 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal