Categories: Desserts
Ingredients
- For Doughnuts:
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp grated nutmeg
- 8 oz. fresh ricotta, well drained
- 2/3 cup canned pumpkin
- 1/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 4 cups canola oil, for frying
- Cinnamon sugar or powdered sugar, for coating
- For Rum-Caramel Sauce:
- 1/2 cup butter
- 1 cup packed dark brown sugar
- 3/4 cup whipping cream
- 2 tbsp. white or spiced rum
Directions
-
Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a bowl. Stir together ricotta, pumpkin, white sugar, eggs, and vanilla in another bowl until smooth. Stir wet mixture into dry mixture until combined.
-
Heat oil in a deep fryer or large saucepan to 375. Working in batches, use a spoon to scoop out a heaping tbsp. of dough and a second spoon to carefully push dough into hot oil. Fry 1-2 minutes per side, turning zeppole if they don’t float and flip by themselves. Transfer with a strainer to a cooling rack to drain. Roll in cinnamon sugar while hot or dust with powdered sugar when cooled slightly.
-
Melt butter in a small saucepan over medium heat. Stir in brown sugar, followed by cream and rum. Bring to a low boil. Reduce heat to medium-low; simmer until slightly thickened, about 8 minutes. Remove from heat and let cool 30 minutes. (Sauce will thicken more as it cools.) Serve with doughnuts.