Serve these warm, generously dusted with confectioner’s sugar, lemon zest and a big dollop of whipped cream.
4–6 cups vegetable oil, such as canola
¾ cup all-purpose flour
1 tsp grated lemon zest, plus extra for garnish
2 tsp baking powder
¼ tsp salt
1 cup whole milk ricotta
2 large eggs, lightly beaten
2 tbsp granulated sugar
1½ tsp pure vanilla extract
Confectioner’s sugar, for dusting
Whipped cream, for garnish
Heat an inch and a half of oil in a large, wide saucepan over medium-high heat until it reaches 350˚F on a candy thermometer. (It should be hot, but not smoking.)
Meanwhile, in a medium bowl, whisk together flour, lemon zest, baking powder and salt. In another bowl, whisk together ricotta, eggs, sugar and vanilla. Add flour mixture to ricotta mixture and whisk just to combine.
Working in batches, gently drop batter by the rounded tablespoon (golf-ball size) into the hot oil and fry, turning occasionally, until deep golden (about 3 minutes per batch). Transfer with a slotted spoon to a plate lined with paper towels to drain, then dust with confectioner’s sugar. If you like, serve topped with a sprinkle of lemon zest and a dollop of whipped cream. Serves 4–6.