Lucy Ferigno's Ricotta Puffs

Name: Lucy Ferigno's Ricotta Puffs
Total time: 2 h 15 min
Yield: 24 to 30 puffs
Cuisine: italian
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

By Nancy Harmon Jenkins

Total Time: 2 hours 15 minutes
Rating: (0)
Comments: Read comments

Featured in: ONE BROOKLYN STREET, MANY ETHNIC FLAVORS

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Ingredients

Yield:24 to 30 puffs

1pound fresh whole-milk ricotta
3eggs
2tablespoons sugar
2tablespoons anise- or orange-flavored liqueur
1cup flour
4teaspoons baking powder
¼teaspoon salt
Oil for deep frying
¼cup confectioner's sugar, more if necessary

Ingredient Substitution Guide

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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.