Pumpkin Zeppole – You “Can” Do It
It may sound strange, but the only way to mess up this pumpkin zeppole, is by using a fresh pumpkin. Like virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results. That really is the trick to this Halloween treat.
If you take a pumpkin, roast it, and scoop out the flesh, it may look similar to the canned stuff, but you'll be surprised at how little sweetness and flavor it actually has. It sounds like a great way to go, but in reality, it is not. And what about "sugar pumpkins;" that smaller variety of pumpkin specially grown for cooking? They are definitely better, but still, it's been my experience that even those don't have as concentrated a flavor.
Like all things cooking, people will vehemently disagree with me, and claim they can achieve results that are just as good using fresh, but even so, that's a lot of work for something that's basically the same. Ultimately, you'll have to decide.
By the way, if you can't get canned pumpkin, roasted butternut squash (just like we did for this soup) will work very nicely!
Special thanks to my old friend, Jennifer Perillo, for this recipe was adapted from one of hers. I'm not above stealing a recipe from total stranger, but it's nice knowing the foundation for a recipe is coming from someone who actually knows what they're doing. I hope you give these a try soon. Enjoy!
Ingredients for about 24-30 depending on the size:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 cup (8 ounces) fresh ricotta cheese, well-drained
- 1/2 cup plus 2 tablespoons pumpkin puree (or roasted butternut squash)
- 1/4 cup white sugars
- 2 large eggs
- 1 teaspoon vanilla extract
- Canola oil for frying