Reviewed: Apr. 22, 2012

This recipe is truly perfect ! The only thing I did different is I added a lil more baking powder and sugar. I also added extra ricotta for moisture. The Zeppole came out exquisite ! Very, very good recipe especially for first timers. Will recommend to anyone, anytime.

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Reviewer:

ediazjennings

Reviewed: Apr. 18, 2012

These are great I just added extra sugar.They were gone as soon as they were done.I had to make another batch the following day. My kids just love it.

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Reviewer:

Marlene

Cooking Level: Expert

Reviewed: Apr. 10, 2012

I had these at a wonderful bakery in Seattle and my oldest child was not with us so I looked for a recipe and ended up here. All I can say is FABULOUS! I even substituted sugar-free honey and splenda in the recipe and they were awesome. Next time I am going to try making them with Coconut Flour for even less carbs. Great recipe!

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Reviewer:

Gena

Cooking Level: Expert

Home Town: Mulberry, Florida, USA

Living In: Puyallup, Washington, USA

Reviewed: Feb. 21, 2012

Made these today for Shrove Tuesday or as Americans call it Fat Tuesday.Traditionally made before lent starts as well as St.Joseph's day. This is the exact recipe that my mom was given by her mother and has been in the family for over 100 years( originated from Sicily).Kids and adults of all ages just can't get enough. LOve it!!!

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Feb. 16, 2012

I give this recipe 5 stars! I made it 3 days in a row. The only difference is that I changed step #2. Did not heat the ingredients before frying. I combined the wet ingredients first and mixed it with a fork.(The eggs & ricotta). (SORRENTO makes VELVETY SMOOTH 15 OZ. RICOTTA. Then I added the dry ingredients and mixed it and covered the bowl. Let stand for 30 minutes-1 hour minutes before frying. I used a regular 3 quart pot filled 1/2 way with vegetable oil. FANTASTIC!!!

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Reviewer:

Barbara

Home Town: Bay Shore, New York, USA

Reviewed: Jan. 19, 2012

These are really easy and taste good. Since I live in New York and being Italian, my mother would always make them for the holidays, they taste just like the ones you get at the feast

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Reviewer:

Jeanette

Cooking Level: Intermediate

Living In: Bronx, New York, USA

Reviewed: Jan. 1, 2012

These are fantastic!!! I make at Christmas time the potato zeppole, but wanted to try to find a recipe for the ricotta cheese ones...On a recent trip to NYC we had dinner at the Art Museum at Robert's restaurant, for dessert they had bomboloni which they said were a ricotta fritter, so I'm thinking ricotta zeppole and this is it, they taste just like this, thier's were a little more moist but I think if you added more ricotta you would get that result, I prefer them just the way this recipe turned them out, they were perfect!!! I did add 3 tsp of sugar like others posted and I liked the result, not sweet at all, I put cinnamon sugar and 10X sugar in a paper bag and shook them when they were warm, I had a party in my mouth!!!!

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Reviewer:

maria_in_nj

Reviewed: Dec. 10, 2011

Very good recipe! However tradional italian dounuts contain usually orage or lemon zest. I used about 3 teaspoon of sugar, a dash of cinnamon and about 1/4 teaspoon lemon zest. It was heaven in my mouth!!!:)

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