Castagnole Di Ricotta (Ricotta Zeppole)

Castagnole Di Ricotta (Ricotta Zeppole)
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 16 – 20 pcs

These Castagnole are a tasty Italian treat and the bonus is, they are so quick and easy to make, with just a few simple ingredients. Typically made during holidays and other celebrations, but these are best enjoyed anytime – Bet you can’t eat just one 😊

Ingredients:
• 135 gm (4.76 oz) (1 full cup) 00 Flour (or any low protein flour, such as cake & pastry flour)
• ½ TSP baking powder
• 240 gm (8.5 oz) ricotta cheese (drained)
• 1 large egg
• 1/3 cup white sugar
• Zest from 1 orange (alternate – zest from 1 lemon)
• Oil for deep frying (peanut oil or vegetable oil)
• White powdered sugar for dusting

Instructions:
• In a bowl, add the baking powder to the flour, mix in, and set aside.
• In a different bowl, mix the ricotta, egg, sugar and zest, until all incorporated
• Add the flour and mix again, until all the flour is incorporated and you have a stiff batter
• The batter will be sticky, so with floured hands, take about a TBSP of batter and roll it into a ball, about 4 cm (1 ½ inches) round. Continue doing this until all the batter has been used
• In a deep pot or fryer, add peanut or vegetable oil (about 3 inches deep) and heat to 350 degrees F (175 C)
• Carefully put some of the Castagnole balls into the hot oil (use tongs to be safe)
• Fry until dark, golden brown (turning the balls over a few times to ensure even cooking), remove and place them on a paper towel
• Continue frying until all are done
• Sprinkle white powdered sugar on top, or all around – Enjoy

Note: Although it is not essential, it is beneficial to sift your flour first and highly recommended. Also, try to keep your frying temp at around 350 deg. F (175 C) for best results.