Pumpkin Zeppole – You “Can” Do It

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Special thanks to my old friend, Jennifer Perillo, for this recipe was adapted from one of hers. I’m not above stealing a recipe from total stranger, but it’s nice knowing the foundation for a recipe is coming from someone who actually knows what they’re doing. I hope you give these a try soon. Enjoy!

 
 
Ingredients for about 24-30 depending on the size:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1 cup (8 ounces) fresh ricotta cheese, well-drained
1/2 cup plus 2 tablespoons pumpkin puree (or roasted butternut squash)
1/4 cup white sugars
2 large eggs
1 teaspoon vanilla extract
Canola oil for frying

Sumber https://foodwishes.blogspot.com/

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