Nutella Ricotta Zeppole

Staff Writer
Nutella Ricotta Zeppole
Nutella Ricotta Zeppole
Carolina Chirichella

Nutella Ricotta Zeppole

It happened again. I woke up this morning, my hair a mess, half off the bed, memory blurred and my hand clutching a spoon like it was a teddy bear. What happened? What had I done? And then it all hit me. The familiar scent of hazelnut, the rich taste of chocolate in my mouth, the sticky fingers. I hit the Nutella… again.

12
Servings
414
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Pound ricotta
  • 1/2 Cup Nutella
  • 4 eggs
  • 2 Cups all-purpose flour
  • 1/4 Teaspoon salt
  • 4 Teaspoons baking powder
  • 2 Tablespoons sugar
  • 1 Cup vegetable oil, for frying
  • Powdered sugar, for serving

Directions

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 ingredients into the Nutella-ricotta mix. Let the batter sit for about 20 minutes.

Meanwhile, heat the oil in a deep pot over high heat. Drop the batter by large tablespoons into the oil and fry for about 4-6 minutes. (Don't get nervous if they look dark; the Nutella makes the batter a mocha color.) When they are done, take them out and put on a wire rack so any excess oil drips off. I like to serve these the traditional way with a light dusting of powdered sugar.

Nutella Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Nutella Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutella Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
29g
44%
Sugar
9g
N/A
Saturated Fat
10g
49%
Cholesterol
82mg
27%
Protein
11g
22%
Carbs
28g
9%
Vitamin A
91µg
10%
Vitamin B12
0.4µg
5.9%
Vitamin D
0.4µg
0.1%
Vitamin E
4mg
22%
Vitamin K
1µg
1.2%
Calcium
255mg
25%
Fiber
1g
5%
Folate (food)
21µg
N/A
Folate equivalent (total)
76µg
19%
Folic acid
32µg
N/A
Iron
2mg
12%
Magnesium
21mg
5%
Monounsaturated
14g
N/A
Niacin (B3)
1mg
7%
Phosphorus
311mg
44%
Polyunsaturated
3g
N/A
Potassium
152mg
4%
Riboflavin (B2)
0.3mg
17.7%
Sodium
243mg
10%
Sugars, added
9g
N/A
Thiamin (B1)
0.2mg
12.5%
Trans
0.1g
N/A
Zinc
1mg
7%

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