Ricotta Castagnole - Zeppole with Pinoli and Raisins

Ricotta Castagnole - Zeppole with Pinoli and Raisins.

Ricotta Castagnole - Zeppole with Pinoli and Raisins


For 2 Dozen(s)

For the Castagnole:

  • 1/2 cup raisins
  • 1/2 cup Strega liqueur or rum
  • 10 ounces whole milk ricotta
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 orange, zest only
  • 3 tablespoons granulated sugar, plus more for rolling the zeppole
  • 1 1/2 cups 00 or all purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup pinoli nuts
  • olive oil for frying
  • confectioners sugar for dusting


  1. Get the Baking Ingredients for this recipe HERE!
  2. Add the raisins and the liqueur to a bowl and soak for 30 minutes to rehydrate. Set aside.
  3. In a large mixing bowl whisk together the ricotta, eggs, vanilla, orange zest and sugar until smooth.
  4. Whisk in the flour, salt and finally the baking powder until you have a smooth batter. Drain the raisins and add them to the batter along with the pignoli nuts. Fold to incorporate.
  5. Put a 5 quart heavy bottomed stock pot over a high flame and heat about 3 inches of oil. You want your oil to be just under 350 degrees, you can use a thermometer if you like.
  6. Fill a small glass or bowl with some oil as well
  7. As soon as the oil is hot dip a small ice cream scoop in the glass of oil first and then begin dropping scoops of batter into the hot oil. Fry in batches until golden brown, about 1-2 minutes each. Transfer to a paper towel lined plate.
  8. Dust with confectioners sugar.



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