Servings: 6 servings
- Wide pot
- Thermometer
- Kitchen scale
- Spring-loaded ice cream scoop
INGREDIENTS
- Powdered sugar, to taste
- Strawberry jam, for dipping
- 2 quarts/2 liters oil, for deep frying
Batter:
- 1 cup/140 grams all-purpose flour
- 2 teaspoons/8 grams baking powder
- 1/4 cup/50 grams sugar
- 2 large eggs/100 grams
- 9 ounces/250 grams whole-milk ricotta
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Mix the flour, baking powder, sugar, eggs, ricotta, lemon zest, and vanilla in a bowl until smooth.
- Heat the oil to 340°F/170°C in a wide pot.
- Lightly oil a spring-loaded ice cream scoop. Drop scoops of batter directly into the hot oil.
- Fry until deeply golden on both sides, 3 to 4 minutes total.
- Transfer to a paper towel-lined plate. Dust with powdered sugar and serve warm with jam or chocolate spread.