- serves 6 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 240 g buffalo ricotta cheese
- 2 large eggs
- 2 tbsp (24 g) caster sugar
- 1 tsp pure vanilla extract (or 1 vanilla pod, seeds scraped)
- 1 lemon, finely zested
- 90 g plain (all-purpose) flour
- 10 g baking powder
- A pinch salt
- Vegetable oil, for deep-frying
For the vanilla sugar
- 100 g caster sugar
- 1 vanilla pod, seeds scraped
Chilled resting time: 30 minutes
Instructions
- Combine the ricotta, eggs, sugar, vanilla and lemon zest in a large bowl, then whisk well to combine. Fold the flour, baking powder and salt into the ricotta mixture with a spatula to a thick batter – do not overmix. Cover and refrigerate for 30 minutes.
- While the batter chills, combine the sugar and vanilla pod seeds for the vanilla sugar in a wide, shallow bowl.
- In a large saucepan or deep-fryer, heat enough oil to deep-fry to 175°C. Cook in matched is needed. Use a cookie scoop or spoon to the add balls of dough, deep-fry small scoops (about 1 tbsp in size) of the batter for 3-4 minutes, turning frequently, until golden-brown and cooked through. Remove from the oil with a slotted spoon and toss in the vanilla sugar to coat. Serve immediately.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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