Pumpkin Zeppole

As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results–it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they’re still slightly warm.

Step: 1

Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.

Step: 2

Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.

Step: 3

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step: 4

Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don’t turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

Per Serving: 272 calories; protein 7.4g; carbohydrates 27.4g; fat 14.8g; cholesterol 55.3mg; sodium 327.1mg.

Great taste and easy , these appetizers work for any crowd or gathering . When throwing a get-together , big or small , you should don’t forget the delicious snacks . We’ve gathered of our best snacks menus that are sure to impress your guests. From dips to spreads and everything in between, you’re sure to find the perfect snacks for any gathering .

For your great party, make sure to make the Cranberry roll of balls . If you’re crunched for time, the speedy Classic Cheese Tray is your easy to do .