Nutella Ricotta Zeppole
Nutella Ricotta Zeppole
It happened again. I woke up this morning, my hair a mess, half off the bed, memory blurred and my hand clutching a spoon like it was a teddy bear. What happened? What had I done? And then it all hit me. The familiar scent of hazelnut, the rich taste of chocolate in my mouth, the sticky fingers. I hit the Nutella… again.
Servings
12
Ingredients
- 1 1/2 pound ricotta
- 1/2 cup nutella
- 4 eggs
- 2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 teaspoon baking powder
- 2 tablespoon sugar
- 1 cup vegetable oil, for frying
- powdered sugar, for serving
Directions
- In a bowl, mix together the ricotta and Nutella. Then, add the eggs. In a separate bowl, combine the flour, salt, baking powder, and sugar. Gently fold the dry ingredients into the Nutella-ricotta mix. Let the batter sit for about 20 minutes.
- Meanwhile, heat the oil in a deep pot over high heat. Drop the batter by large tablespoons into the oil and fry for about 4-6 minutes. (Don't get nervous if they look dark; the Nutella makes the batter a mocha color.) When they are done, take them out and put on a wire rack so any excess oil drips off. I like to serve these the traditional way with a light dusting of powdered sugar.