Lucy Ferigno's Ricotta Puffs
Published September 24, 1985
- Total Time
- 2 hours 15 minutes
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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
¼ teaspoon salt
Oil for deep frying
¼ cup confectioner's sugar, more if necessary
Nutritional analysis per serving
8 grams carbs; 26 milligrams cholesterol; 102 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 81 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place ricotta in a fine-mesh sieve and drain thoroughly, for approximately one hour.
- Step 2
In a large bowl, beat together eggs, ricotta, sugar and liqueur. Beat for approximately 5 minutes or until mixture is smooth and thick.
- Step 3
Sift together flour, baking powder and salt. Fold flour into eggs and cheese. Mix well. Set aside, refrigerated, to rest for about an hour.
- Step 4
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.
- Step 5
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.
- Step 6
When drained and cool, sprinkle puffs with powdered sugar.
These ricotta puffs are best if erved immediately when the outside is still crisp; they get a bit soft when left to sit.
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