LUCY FERIGNO'S RICOTTA PUFFS

Lucy Ferigno's Ricotta Puffs image

Provided by Nancy Harmon Jenkins

Categories dessert

Time 2h15m

Yield 24 to 30 puffs

Number Of Ingredients 9

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Ingredients

1 pound fresh whole-milk ricotta
3 eggs
2 tablespoons sugar
2 tablespoons anise- or orange-flavored liqueur
1 cup flour
4 teaspoons baking powder
1/4 teaspoon salt
Oil for deep frying
1/4 cup confectioner's sugar, more if necessary

Steps:

Place ricotta in a fine-mesh sieve and drain thoroughly, for approximately one hour.
In a large bowl, beat together eggs, ricotta, sugar and liqueur. Beat for approximately 5 minutes or until mixture is smooth and thick.
Sift together flour, baking powder and salt. Fold flour into eggs and cheese. Mix well. Set aside, refrigerated, to rest for about an hour.
Over medium high heat bring oil to frying temperature. Test by tossing in a cube of white bread - if it sizzles and browns quickly, oil is ready.
Drop egg-cheese mixture by tablespoons full into hot oil. Turn once to brown both sides. When they are puffed up and well browned, remove and drain on absorbent paper.
When drained and cool, sprinkle puffs with powdered sugar.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 3 grams, TransFat 0 grams