Fried Ricotta
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 200 g ricotta
- 40 g flour
- 2 eggs
- 2 scant teaspoons sugar
- lemon zest
- salt
- 2 tablespoons acquavite (grape brandy)
Instructions
- Combine ricotta, flour, eggs, sugar, lemon zest, salt, and acquavite; let rest several hours.
- Scoop with a spoon greased in the hot fat and shape into walnut-sized balls with a knife tip dipped in the fat.
- Fry until golden, dust with powdered sugar, and serve hot.