Nutella Ricotta Zeppole  Nutella Ricotta Zeppole 9759 nutella ricotta zeppole

Nutella Ricotta Zeppole

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recipe image  Nutella Ricotta Zeppole 617eaa936c67e378c768f33f64389158 l

Nutella Ricotta Zeppole

It took grunt again. I awoke this morning, my hair a broad number, half up and about, memory blurred and my hand clutching a spoon worship it modified into a teddy endure. What took grunt? What had I performed? And then it all hit me. The familiar scent of hazelnut, the successfully off style of chocolate in my mouth, the sticky fingers. I hit the Nutella… again.  Nutella Ricotta Zeppole

  • 1 1/2 pound ricotta
  • 1/2 cup nutella
  • 4 eggs
  • 2 cup all-motive flour
  • 1/4 teaspoon salt
  • 4 teaspoon baking powder
  • 2 tablespoon sugar
  • 1 cup vegetable oil, for frying
  • powdered sugar, for serving
  1. In a bowl, mix together the ricotta and Nutella. Then, add the eggs. In a separate bowl, combine the flour, salt, baking powder, and sugar. Gently fold the dry plot into the Nutella-ricotta mix. Let the batter sit down for about 20 minutes.
  2. Meanwhile, heat the oil in a deep pot over excessive heat. Tumble the batter by mammoth tablespoons into the oil and fry for about 4-6 minutes. (Don’t salvage worried if they notice murky; the Nutella makes the batter a mocha coloration.) When they’re performed, take them out and placed on a wire rack so any extra oil drips off. I get to serve these the passe formulation with a light-weight dusting of powdered sugar.

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