Lemon Bomboloni

Ingredients:

Frying oil

375g plain flour

2 tsp baking powder

3 eggs

1 lemon, grated zest only

125g sugar

225g ricotta cheese

Icing sugar for dusting

Method

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.