Ricotta & Mascarpone


Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

Galbani® Lemon Ricotta Zeppole


1 cup All-purpose flour
1½ tsp. Baking powder
¼ tsp. Salt
3 Large eggs
3 tbsp. plus ½ cup Sugar
½ lb. Galbani Whole Milk Ricotta Cheese
2 tbsp. Grated lemon zest
½ tsp. Vanilla extract
1 tsp. Ground cinnamon
3–4 cups Vegetable oil, for deep-frying


  1. Sift together the flour, baking powder, and salt in a bowl.

  2. Whisk together the eggs and 3 tablespoons of sugar in a large bowl.

  3. Add the Ricotta, lemon zest, and vanilla, and stir until just combined. Do not over-mix.

  4. Gradually add the flour mixture to the Ricotta mixture, and stir until smooth.

  5. In a small bowl, combine the remaining ½ cup of sugar and the cinnamon. Set aside.

  6. Heat the vegetable oil in a medium saucepan over medium-high heat until hot and faint streaks appear on the bottom of the pan.

  7. Working in batches, carefully drop 1 tablespoon of dough at a time into the oil and fry, turning several times, until golden brown. Adjust the heat as needed to prevent the zeppole from burning. Do not walk away from the pan while the zeppole fry.

  8. Drain the zeppole on paper towels or on a brown paper bag.

  9. Toss the warm zeppole in the cinnamon-sugar mixture, pile on a rimmed serving platter, and serve immediately. Serves 4 to 6.

Donatella's Tips


  • Wine & Spirits
  • Beer
  • Proteins
  • Fruits & Vegetables
  • Nuts, Grains & Starches
  • Flavors, Spices & Condiments