Pumpkin Zeppole
""As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm."..."
INGREDIENTS
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon fine salt
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1/2 teaspoon ground cinnamon
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1/8 teaspoon freshly grated nutmeg
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8 ounces fresh ricotta cheese, well drained
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1/2 cup pumpkin puree
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2 tablespoons pumpkin puree
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1/4 cup white sugar
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2 large eggs
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1 teaspoon vanilla extract
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Canola oil, for frying
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