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Wednesday, July 3, 2013

Ciao to Doughnuts

Here is my Italian take on doughnuts.  Small morsels referred to as Zeppole, they're lighter than regular doughnuts (it has more ricotta than flour, and way less sugar), and very easy to prepare.  I made a batch this afternoon to greet my daughter after school, served with hot chocolate.  Absolutely perfect with coffee too.

The Recipe

100 gms. flour
2  tsp. baking powder
pinch salt
30 gms. sugar
250 gms. ricotta cheese
2 eggs
suflower oil for deep frying
icing or powdered sugar

1.  Sift flour with baking powder, salt and sugar.

2.  Beat ricotta cheese with eggs until blended.

3.  Fold into dry ingredients.

4.  Mold into balls with two tablespoons (to avoid getting your hands messy) and deep fry.

5.  Drain on paper towels and sprinkle with icing sugar.  Enjoy!

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