Ingredients:

  • 1 cup Whole Milk Ricotta Cheese, full fat and drained well
  • 2 large Eggs, room temperature
  • 1 Tbsp Lemon Zest (from 1 large lemon)
  • 2 Tbsp fresh Parsley, finely chopped
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt, plus more for finishing
  • 1/2 tsp freshly Ground Black Pepper
  • 4 cups High Smoke Point Oil (e.g., Canola, Grapeseed), for frying
  • 5 oz can Crushed San Marzano Tomatoes, drained slightly
  • 1 clove Garlic, minced
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 tsp Dried Oregano
  • Pinch of Chilli Flakes (optional)
  • Salt and Sugar, to taste

Instructions:

  1. Prepare the Marinara Dip: Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and chilli flakes (if using) and sauté for 30 seconds until fragrant.
  2. Add the crushed tomatoes, oregano, a pinch of salt, and a pinch of sugar. Bring to a gentle simmer, then reduce heat and cook for 5 minutes. Keep warm or serve at room temperature.
  3. Prepare the Fritter Batter: In a large bowl, whisk together the drained ricotta cheese, eggs, lemon zest, parsley, and pepper until smooth and well combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt. This aeration is key to a light texture.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  6. Rest the Batter: Cover the bowl loosely and let the batter rest at room temperature for 30 minutes. This allows the flour to hydrate and the baking powder to activate for maximum puffiness.
  7. Fry the Zeppole: Pour the frying oil into a heavy-bottomed pot, reaching a depth of about 2 inches (5cm). Heat the oil slowly to 350°F (175°C), maintaining this temperature throughout frying using a thermometer.
  8. Using two oiled teaspoons or a small (1 Tbsp) ice cream scoop, carefully drop rounded spoonfuls of batter into the hot oil. Work in batches of 6–8 fritters; do not crowd the pot.
  9. Fry the zeppole for 3–5 minutes. They should puff up, turn themselves over, and cook to a deep, uniform golden-brown.
  10. Drain and Season: Transfer the cooked fritters to a wire rack set over a baking sheet. Immediately sprinkle the hot fritters generously with fine sea salt. Repeat the process with the remaining batter, ensuring the oil returns to 350°F (175°C) between batches.
  11. Serve the Zeppole immediately while piping hot and crispy, alongside the warm marinara dipping sauce.