CASTAGNOLE WITH RICOTTA - ITALIAN FRIED RICOTTA BALLS
Recipe: Castagnole with Ricotta - Italian Fried Ricotta Balls - Perfectly round, sugar-covered ricotta dough fried to golden perfection
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Drain the ricotta well from its liquid by placing in a fine mesh strainer over a bowl. You can cover the sieve with cheese cloth if you have it.
- Place the ricotta, egg and sugar in a large bowl. Whisk until smooth.
- Add the finely grated orange zest and mix.
- Start by adding only 1 3/4 cups of flour and baking powder and mix to form a dough. Add a little more flour if needed. Depending on the brand of the ricotta and how much you drained it, the moisture content can vary, and so the amount of flour needed. The dough need to stay sticky and light, but solid enough to be able to roll it on the counter.
- Place on the lightly flour counter. Roll into a thick log, cut in pieces and roll each into a ball, about 1.5 inch in diameter.
- Add about 1.5 inch deep of oil into a medium high sided pot. Heat over medium heat to 340F (or when you see bubbles around a wooden spoon placed inside the oil). Fry 5 or 6 castagnole at a time depending on the size of the pan. Roll to all sides if needed for about 2 minutes, or until deep golden. Adjust the heat if needed. If the castagnole brown too quickly you need to lower the heat otherwise they won't cook fully inside. Make sure to check one and adjust the heat if needed. Remove with a slotted spoon and drain on paper towel.
- Sprinkle with powdered sugar and enjoy!
- These don't store well, so I suggest ... eat them as fast as you can ;)
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