makes
16
prep
10 minutes
cook
30 minutes
difficulty
Mid
makes
16
serves
preparation
10
minutes
cooking
30
minutes
difficulty
Mid
level
Adding fresh basil adds a subtle licorice note that works in a sweet treat, but omitting it and making lemon zeppole is just as satisfying.
Ingredients
- 1 cup (200 g) creamy ricotta (full-fat)
- ¼ cup (50 g) granulated sugar
- zest of 1 lemon
- 1 tsp (5 ml) vanilla extract
- 2 large eggs, at room temperature and separated
- 1 cup (150 g) plain (all-purpose) flour
- ¼ tsp (1 g) salt
- pinch ground nutmeg
- ½ cup (125 ml) fine chiffonade (see Note) of fresh basil
Assembly
- 4-6 cups (1-1.5 litres) vegetable oil, for frying
- 4-5 fresh basil leaves (or 1 tsp/1 g dried basil)
- ½ cup (100 g) granulated sugar
- Zest of 1 lemon
Instructions
1. Cream the ricotta in a mixing bowl to smooth it out. Add the sugar and lemon zest and cream again (to draw out the flavor from the zest.) Stir in the vanilla and egg yolks.
2. In a separate bowl, whisk the eggs whites by hand until they are foamy and stir these into the ricotta.
3. Sift in the flour, salt and nutmeg and stir until evenly combined, and then stir in the basil.
4. Heat the oil in a tabletop fryer or in a heavy-bottomed pot over medium heat, until it reaches 180°C (350 °F). Drop in the basil leaves and cook them for just a few seconds until they are crisp (do take care, as the fresh leaves can spatter, or use dried here instead and skip frying the leaves). Remove them to a paper towel-lined plate to drain (they will be crisp.) Stir the sugar with the lemon zest and crumble in the basil, stirring until finely worked in.
5. Use a small ice cream scoop to carefully drop zeppole into the oil in batches, taking care not to overcrowd the oil. Let these cook for 4 to 5 minutes flipping them over occasionally until they are an even golden brown. Use a slotted spoon to pull them out of the oil and onto a rack to drain. While they are still warm, roll the zeppole in the basil-lemon sugar and serve warm. The batter can be prepared a few hours ahead of time and chilled until ready to cook.
Note
• Chiffonade is a “ribbon” cut of leafy greens and herbs, such as basil, and is done to prevent the basil from browning (if roughly chopped, the herbs would turn black within minutes). To do this, stack a few basil leaves on top of each other and roll up. Use a chef’s knife to cut across the leaves, creating thin ribbons of basil that will now stay green.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Adding fresh basil adds a subtle licorice note that works in a sweet treat, but omitting it and making lemon zeppole is just as satisfying.
