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We think we may have just found the perfect spring dessert
Serve these warm, generously dusted with confectioner's sugar, lemon zest and a big dollop of whipped cream. (We love the cream from D Dutchmen Dairy).
Ingredients¾ cup all-purpose flour1 tsp grated lemon zest, plus extra for garnish2 tsp baking powder¼ tsp salt1 cup whole milk ricotta2 large eggs, lightly beaten2 tbsp granulated sugar1½ tsp pure vanilla extractConfectioner's sugar, for dustingWhipped cream, for garnish
Heat an inch and a half of oil in a large, wide saucepan over medium-high heat until it reaches 350ËF 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 46.
Recipes by Bobbie BurgersPhotographs by Evaan Kheraj
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