La Posta's Ricotta Zeppole

Neil dives into Sfingi or Castagnole di Ricotta (to some parts of Italy) with Chef Tom McNary

Chef Tom McNary from La Posta restaurant in Santa Cruz creates Ricotta Zeppole, light and crispy Italian doughnuts made from a simple batter of ricotta cheese, flour, eggs, and sugar.

These are deep-fried until golden brown and typically dusted with powdered sugar.

They are also known as Sfingi or Castagnole di Ricotta in various regions of Italy.

Yum!