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Nutella Ricotta Zeppole


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.

Calories Per Serving


  • 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


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.