Kathy T asked me to create a recipe for Zeppole for the upcoming Festival of San Gennaro. Zeppole are little fried pastries, often topped with powdered sugar or cinnamon sugar. In researching this food, I discovered that there are a LOT of versions of zeppole out there. This version - uses ricotta cheese and is the one I found the most associated with the festival of San Gennaro. It makes a prettier zeppole than the previous recipe I posted (which uses coux pastry), too. My son says that it reminds him of 'deep fried custard'. He's not wrong. The interior of this is creamy and mild - very much like baker's custard in flavor, and the interior is very moist and slightly grainy from the ricotta. I have included instructions for making this with aquafaba, so this recipe is great for those of us with additional restrictions, but I've also listed the quantities you'll need if making with eggs. The recipe work well with both, although the color and texture of the egg free version will be slightly paler. Servings 4 Prep Time 5 Cook Time 10


1 c (130g) Better Batter Gluten Free Flour 2 1/2 tsp baking soda 3 Tbsp sugar 1 c whole milk ricotta cheese 1 tsp vanilla extract 2 eggs, beaten OR 1/2 c aquafaba (white bean juice) powdered sugar for dredging oil for frying


In a deep, heavy bottomed pan – deep enough to allow 2 inches of oil, with space for 3-5 inches above the oil line – melt the oil or shortening and heat to 375F. In a bowl, combine the flour, baking soda, and sugar. Add the ricotta, vanilla, and eggs or aquafaba, and beat well to combine or until evenly mixed and smooth. Using a 1 ounce (1 tbsp) measure or cookie scoop, spoon portions of the batter into the hot oil. Fry until the zeppole float and turn golden brown, turning as necessary, about 3-5 minutes. Do this in batches – I can usually put 4 in the pan at the same time without burning them (they cook fast and need to be watched!) Remove from the oil with a slotted spoon and drain well. Dredge with powdered sugar and serve immediately. These are hot, so eat them carefully! Fair warning - these go from crisp and light to stodgy quickly - my husband called them 'soggy donuts' when they were cool - so really plan to eat these as soon as you make them.