Ricotta and Lemonade Zeppole
Ingredients
2 eggs, lightly beaten
2 tbsp. caster sugar
1-1/4 cup of Floridia ricotta, well drained
120g of sifted self raising flour
Finely grated zest of 1 lemon
75 ml of San Pellegrino sparkling limonata
vegetable oil for deep frying
Icing sugar for dusting on top
Method
Combine ricotta, eggs, sugar, zest in a medium bowl.
Add the flour and limonata and mix gently. This batter is very
forgiving and a few lumps are an addition to the texture.
Pour oil into a shallow saucepan, and heat over medium-high heat.
Drop tablespoon of batter into the hot oil and fry, in batches, for 2-3 minutes or until golden.
Drain on paper towels and serve hot, dusted with icing sugar.
Click on the video below
