Ricotta-Filled ZeppolesClick to Play

Ricotta-Filled Zeppoles

Mary Ann Esposito

Sal Scognamillo, executive chef and co-owner of the one and only Patsy's Restaurant in New York City offers you this simple, yet utterly brilliant dessert treat.


2 cups water
1 tablespoon butter
Pinch of salt
2 cups flour
6 eggs
Vegetable oil for frying

2 pounds of ricotta cheese
1 1/2 cup sugar
1 Teaspoon of vanilla extract
1/2 cup of semi-sweet chocolate chips
12 Maraschino cherries


Bring water, butter, and salt to a boil. When boiling, add flour and stir until thoroughly mixed, for about 1 minute. Take off fire. Put into mixing bowl and cool for 10 minutes. Mixing at a low speed add 1 egg at a time allowing each egg to blend. Put dough into a pastry bag. Cut 12 pieces of wax paper into 3-inch squares and lightly dust with flour. Pipe a doughnut shape onto each piece of paper.

Heat oil to 350ºF. Carefully slide batter off the wax paper into the oil. Fry for 7 to 8 minutes turning every couple of minutes. Doughnuts should double in size. Allow to cool on absorbent paper. Slice horizontally.

Mix ricotta, sugar and vanilla extract in another mixing bowl on medium speed for 2 minutes. Add chocolate chips and mix for 10 seconds. Put cream in pastry bag and fill center of each zeppole. Press the top of the pastry onto the bottom. Sprinkle with powdered sugar and place a cherry on top of each pastry.

This recipe is featured on show 1817 – Cooking Live with Sal Scognamilla.

item recipe is featured in Episode 1817 of Season 18.

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Leave a comment

  1. Rita's avatar


    | Permalink
    I am looking for a recipe for Fried Zeppoles

    with powder sugar. like the pizza stores.

    thank you.
  2. Giovanni Orlado's avatar

    Giovanni Orlado

    | Permalink
    Hi Mary Ann,
    I can't find the recepie for Sicilian Sfinge you made a couple of weeks ago.
    I tried with a tablespoon of baking powder, two cups of flour and 2 cups of water and 6 eggs but it came out too watery and I added more and more flour. They came out kind of spongy. Next time you think I should try one cup of water?
    Great shows Mary Ann
  3. antonietta's avatar


    | Permalink
    Hello,im from montreal,i made the Zeppole,they came great,
    But had a little trouble with the filling,
    we all like ricotta at my house,
    so i did the fillind,but it was a little hard,
    and the next day whey were suchy,
    how long do i beat the ricotta,dose have to be
    please help.
  4. Linda's avatar


    | Permalink
    I watch your show every Tuesday at 5:30 am. Today (11-19-13) you made a baked Ricotta with Roasted peppers. I can not find the recipe on your web page. Can you help me please?

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