Italian Ricotta Zeppole with Orange and Cinnamon Sugar

Finely grate the outer zest from the 60 gr Oranges, avoiding any bitter white pith, and set it aside.

In a wide shallow bowl, stir together the ¹/₂ tsp Ground Cinnamon and 15 gr Sugar until evenly combined, then place near the stove.

In a large mixing bowl, beat the drained 50 gr Ricotta with a spatula until completely smooth and creamy.

Add the ¹/₂ piece Eggs size M, remaining 10 gr Sugar, 1 ml Vanilla Extract, and the grated orange zest to the ricotta, whisking until thoroughly emulsified.

Sift together the 40 gr Flour, ¹/₂ tsp Baking Powder, and ¹/₄ tsp Table salt into the bowl, then gently fold into the ricotta mixture until a thick, sticky batter comes together.

Pour the 205 ml Sunflower oil into a deep saucepan and heat over medium heat until it reaches 170°C (338°F).

Drop small rounds of batter into the hot oil using two spoons and fry for 4 to 5 minutes, turning occasionally, until puffed, cooked through, and golden brown.

Transfer the fried zeppole briefly to paper towels to drain excess oil, then immediately roll them while warm in the cinnamon sugar mixture to coat evenly before serving.