Fried Ricotta puffs

Italians call these delights Baci Di Ricotta or Kiss of Ricotta, I call them fried Ricotta puffs

what ever you decide to call them just know they are wonderful, and you need them!

These crisp, golden orbs of deliciousness are super quick and easy to make

they make a great last-minute dessert or after school snack….I’m planning on making them part of Christmas morning brunch…YUM!

with a sprinkling of powdered sugar they’re done, no glaze of icing required…………..although, I bet they would be really good with a Krispy Kreme type glaze ……good, another excuse to make them

while you mix up the batter put about 1 inch of oil in a pan and turn on the heat so it can be getting warm

start with one cup ricotta cheese

take two of these……….you know I’m going to take any excuse to show off my hen’s beautiful eggs

add them to the ricotta

mix the cheese and eggs until light and fluffy

add 1/2 cup all-purpose flour

1 1/2 teaspoons baking powder and a pinch of kosher salt

1/2 teaspoon ground cinnamon

5 tablespoons sugar

1/2 teaspoon real vanilla extract…… brave, just eyeball it

mix everything up

the batter’s all combined and ready to go

now were ready to fry, baby, fry

spoon the batter into the oil

turn once while they’re cooking so they will brown evenly

dust with powdered sugar and repeat after me, “these are empty calories, so they don’t count”

Enjoy, and have a great Saturday!

see ya tomorrow,

the wanna be country girl – Caroline

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4 Responses to Fried Ricotta puffs

  1. JP says:

    Caroline, they look divine! I’m married to an Italian/French Canadian and he’s never mentioned these things nor has his Mom is 100% Italian! Caroline, can I cook them, cool completely & freeze, then thaw & sprinkle? I would love to make a 1000 or so & bring them up to the kids at Christmas…:)JP

    The Wanna Be Country Girl Reply:

    JP I’ve never done that, but I can’t think of a reason it wouldn’t work. Once you thaw them you might run them in a hot oven to re-crisp them before putting the powdered sugar on. Hope y’all like them. They’re not super sweet, very delicate actually.
    see ya soon,
    the wanna be country girl – Caroline

  2. omg they’re gorgeous. Okay. So. I’ve never deep-fried anything. Do you do this in just a skillet? How much oil? How hot? How do you keep it from spattering all over you and the whole kitchen?

    The Wanna Be Country Girl Reply:

    Hi Lauren, I just used my black iron skillet with about an inch of veg oil in it. It really doesn’t splatter much at all, I didn’t even use a screen to cover it. You want the oil hot, but not to the point of smoking. I have a gas stove so I set it to med and keep an eye on it. If the oil starts smoking it’s too hot. Turn the heat off and let it cool for a few minutes. It’s very easy, I promise. I’ve made it sound much more complicated than it really is. Welcome to the world of deep-fried foods at home. Life will never be the same again!
    talk to you soon,
    the wanna be country girl – Caroline

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