Whisk 250 g ricotta with 2 eggs, 40 g sugar and the grated zest of 1 lemon until smooth.

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

1. Whisk 250 g ricotta with 2 eggs, 40 g sugar and the grated zest of 1 lemon until smooth.
2. Fold in 150 g flour, 8 g baking powder and 1 g salt just until a thick, sticky batter forms.
3. Heat about 1 l oil to 170 °C in a pot.
4. 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.
5. Drain the zeppole on paper towels, coat them in 20 g icing sugar and serve warm.