Ingredients
4 eggs
1 pound of fresh ricotta
1 tablespoon of vanilla
½ cup of flour-sifted
½ cup or cake flour- sifted
1 tablespoon of baking powder
Pinch of salt
Directions
Beat sugar and eggs until creamy.
Add ricotta, sugar, vanilla, beat until smooth.
Refrigerate for 1 hour or up to 12 hours.
Heat about 6 quart oil in a small pan.
Drop batter using a small scooper.
The balls will start to roll around.
Continue to fry them until golden brown.
Drain on paper towel. Dust with powder sugar.
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