Zeppole di nonna

Discover this zeppole di nonna recipe and fall in love with this sweet treat. A Zeppola is an Italian pastry dish of fluffy balls of fried dough - with this recipe coming from Luca Villari's nana

By Luca Villari
  • 55 mins preparation
  • 1 hr cooking
  • Serves 4
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  • 1 cup flour
  • 2 1/2 teaspoon baking soda
  • 1/4 cup caster sugar
  • 40 gram raisins
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup drained ricotta
  • 125 millilitre milk
  • vegetable oil, for deep frying
  • 6 egg yolks
  • 90 gram sugar
  • 120 millilitre sweet prosecco
  • 100 gram mascarpone
To serve
  • icing sugar
  • vanilla bean ice cream
  • 1/2 cup amaretti biscuits (optional)
  • edible flowers (optional)


  • 1
    Combine dry ingredients for zeppole in a bowl. Add eggs, vanilla, ricotta and milk then mix into a thick batter. Rest in fridge for 30-45 minutes.
  • 2
    Heat a mini deep-fryer to 180°C or heat oil in a small heavy-based saucepan to 180°C (use a food thermometer).
  • 3
    Cook zeppole in small batches of 3-4, using 1 Tbsp batter for each zeppole. Carefully drop the spoonfuls into the hot oil and fry for about 3 minutes on each side (turn with a spoon or a metal spatula). Place fried zeppole on paper towels to drain.
  • 4
    For the sabayon, place yolks, sugar and prosecco in a small metal mixing bowl over a pot of simmering hot water and keep whisking until thick. Cover with plastic wrap (let it sit directly on the sabayon’s surface to avoid a skin forming) and cool in the fridge for 10 minutes then fold in the mascarpone.
  • 5
    To serve, spoon a generous amount of sabayon onto a plate. Dust warm zeppole with icing sugar and place in sabayon. Add a scoop of ice cream, crumble amaretti biscuits over top and garnish with edible flowers, if desired.