Chef Isabella as she makes another classic Italian dessert, lemon infused bombolone. If you don't already know, a bombolone is a delicious Italian filled doughnut. This is for anyone with a sweet tooth.
375g plain flour
2 tsp baking powder
1 lemon, grated zest only
225g ricotta cheese
Icing sugar for dusting
Heat the frying oil in a deep pan or deep fat fryer. You can test if it’s hot enough by dropping a small amount of batter into the oil and seeing if it sizzles.
Line a baking sheet with paper towels.
In a bowl, combine flour and baking powder. Set aside.
In another bowl, beat eggs, lemon zest and sugar with an electric mixer for about 1 minute or until frothy. Add ricotta and mix thoroughly. With a spatula, gently fold in dry ingredients until batter is just moistened.
With an ice cream scoop or table spoon, gently drop 8 balls of batter at a time in hot oil. Beware of splattering. Fry for 2 to 3 minutes or until doughnuts are golden brown. Drain on paper towel and allow to cool.
To serve, generously dust with icing sugar or dip in chocolate sauce, if desired.