Go Back

Olive Garden Italian Donut

Helen T. Patterson
Olive Garden Italian Donuts, or Zeppoli, are delicious, bite-sized fried dough balls that are soft on the inside with a golden, crispy exterior.
These donuts are dusted with powdered sugar and often served with a chocolate dipping sauce for the ultimate indulgence.
Inspired by traditional Italian desserts, this easy-to-make recipe brings the flavors of Olive Garden into your home.
Perfect for any occasion, these donuts are sure to be a crowd-pleaser.
Nutrition Facts (Per servings)
Calories: 320, Total Fat: 18g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 70mg, Sodium: 220mg, Total Carbohydrates: 34g, Dietary Fiber: 1g, Sugars: 10g, Protein: 7g, Calcium: 10% DV, Iron: 8% DV
Estimated based on one serving (assuming 25 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine American, Italian
Servings 25 servings
Calories 90 kcal

Equipment

  • Deep saucepan or Dutch oven (1 unit)
  • Slotted spoon (1 unit)
  • Mixing Bowls – 2 units
  • Whisk: 1 unit
  • Wooden Spoon or Spatula – 1 unit
  • Thermometer (optional, 1 unit)
  • Paper towels (1 roll, for draining the donuts)
  • Serving plate (1 unit)
  • Measuring cups & spoons (for precise ingredient measurements)

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • Vegetable or canola oil enough for frying, approx. 2-3 inches in a saucepan
  • Powdered sugar for dusting, about 1/2 cup
  • Optional: Chocolate or raspberry sauce for dipping

Instructions
 

Prepare the Dough:

  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
    In a separate bowl, mix the ricotta cheese, eggs, vanilla extract, and milk.
    Add the wet ingredients to the dry ingredients and stir until a sticky dough forms.

Heat the Oil:

  • In a deep saucepan, pour enough vegetable or canola oil to submerge the donuts, about 2-3 inches deep.
    Heat the oil over medium-high heat until it reaches 350°F (175°C).
    Use a thermometer to monitor the temperature or test with a small piece of dough (it should sizzle immediately).

Fry the Donuts:

  • Using a spoon or your hands, drop small portions of dough (about 1 tablespoon each) into the hot oil.
    Fry in batches, turning the donuts occasionally, until they are golden brown and float to the surface (about 2-3 minutes per batch).
    Remove the donuts with a slotted spoon and place them on paper towels to drain excess oil.

Dust with Powdered Sugar:

  • While the donuts are still warm, dust them generously with powdered sugar.
    For extra flavor, serve with chocolate or raspberry sauce for dipping.

Serve and Enjoy:

  • Your Olive Garden Italian Donuts are now ready to enjoy!
    Serve them immediately for the best taste and texture.

Notes

  • Ricotta Choice: Fresh ricotta yields the best texture, but you can use store-bought ricotta. Be sure to drain any excess liquid before using.
  • Oil Temperature: Maintain the oil temperature at 350°F (175°C) for crispy, non-greasy donuts. If the oil cools too much, the donuts may absorb excess oil.
  • Storage: These donuts are best eaten fresh. However, you can store them in an airtight container at room temperature for 1-2 days. Reheat in the oven for 5 minutes at 350°F (175°C) for the best results.
  • Flavor Variations: Add cinnamon sugar, chocolate chips, or citrus zest to the dough for different flavor profiles.
Keyword Olive Garden Italian Donut