Zeppole - Gigi Casero

1 cup plain yogurt, sour cream, or ricotta cheese 250 g
2 eggs
zest of one lemon
1 tbsp lemon juice
1/4 tsp orange extract optional
2 tbsp sugar
1 cup flour* 130 g
2 tsp baking powder
pinch salt
powdered sugar for dusting
5 cups neutral oil for frying. Enough to have 3-4" oil in your pan. I like avocado oil

Pour oil into a large pot or dutch oven. Attach candy thermometer. Heat oil to 355F |180C
While the oil heats, make the batter. In a medium sized bowl, stir together ricotta/yogurt, eggs, sugar, lemon juice and zest.
Add flour, salt and baking powder*. Mix until smooth.
Drop zeppole into hot oil using a 2 tbsp cookie scoop, or measuring spoon. Fry 4-6 at a time, for about 4 minutes, or until they turn a deep golden brown. (Note: they should flip on their own, but if one gets stuck flip around the 2 minute mark.)
Keep an eye on the oil temperature, making sure it stays around 355F |180C.
Remove the Zeppole to a paper towel lined tray. Before serving, transfer to a clean platter and dust with powdered sugar.

* For best results, sift your baking powder into the bowl. This prevents salty clumps in your batter.

*All purpose flour works just fine. Bread flour will yield softer doughnuts.

I've made these with ricotta (traditional), sour cream, and plain yogurt. I haven't noticed any substantial difference. Use what you have!

Note that the dough isn't very sweet, so you can adjust the sweetness to your liking with how much powdered sugar you add.