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Carmine's Lemon Ricotta Zepolle

9:51 AM, Apr 3, 2013   |    comments
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In honor of the Cherry Blossom Festival Carmine's Chef TERRY NATAS prepares Italian donuts  -- Lemon Ricotta Zeppole --  served with a cherry dipping sauce. This dessert is being served at Carmine's as the Cherry Blossom Festival special.

LEMON & RICOTTA ZEPOLLE from CARMINE's Chef Terry Natas

YIELD: 20 pieces

INGREDIENTS:

3 Eggs

¼ cup granulated sugar

½ pound ricotta cheese

½ teaspoon vanilla extract

1 tablespoon lemon zest

1 cup flour sifted

1½ tablespoons baking powder

¼ teaspoon salt

 

½ cup vegetable oil

Powdered sugar

PROCEDURE:

  1. Mix eggs & sugar until doubled in volume & smooth
  2. Add ricotta cheese, lemon zest & vanilla; mix until combined
  3. Add flour, baking powder & salt; gently mix by hand with rubber spatula
  4. Heat oil on medium/low  in a medium fry pan
  5. Add 1 tablespoon batter to hot oil
  6. Turn over when edges begin to bubble approximately 3 minutes
  7. Remove from oil when all sides become golden brown approximately 3 minutes
  8. Cover with powdered sugar as desired 

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