Simple Way to Pumpkin Soap

Pumpkin Zeppole

These pumpkin soup recipes are like the ultimate experience of fall.

Recipe Summary Pumpkin Zeppole

As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.

Ingredients | Pumpkin Soap

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon fine salt

½ teaspoon ground cinnamon

⅛ teaspoon freshly grated nutmeg

8 ounces fresh ricotta cheese, well drained

½ cup pumpkin puree

2 tablespoons pumpkin puree

¼ cup white sugar

2 large eggs

1 teaspoon vanilla extract

Canola oil, for frying

Directions

Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.

Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

Info | Pumpkin Soap

prep: 20 mins cook: 15 mins total: 35 mins Servings: 8 Yield: 24 to 30 zeppole

TAG : Pumpkin Zeppole

Bread, Quick Bread Recipes, Pumpkin Bread Recipes,