- 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
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
24 to 30 puffs
- 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.
- 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