Lucy Ferigno's Ricotta Puffs


  • 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 Information
    • Nutritional analysis per serving (26 servings)

      108 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 3 grams protein; 30 milligrams cholesterol; 101 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

24 to 30 puffs


  1. Place ricotta in a fine-mesh sieve and drain thoroughly, for approximately one hour.
  2. In a large bowl, beat together eggs, ricotta, sugar and liqueur. Beat for approximately 5 minutes or until mixture is smooth and thick.
  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.
  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.
  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.
  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.

2 hours 15 minutes

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