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Lemon & Ricotta Zepolle

8:47 AM, Apr 1, 2013   |    comments
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LEMON & RICOTTA ZEPOLLE from CARMINE's Chef Terry Natas
YIELDS: 20 pieces

INGREDIENTS:
3 Eggs
¼ cup granulated sugar
½ pound ricotta cheese
½ teaspoon vanilla extract
1 tablespoon lemon zest
1 cup flour sifted
1½ tablespoons baking powder
¼ teaspoon salt
½ cup vegetable oil
Powdered sugar

DIRECTIONS:

1. Mix eggs & sugar until doubled in volume & smooth
2. Add ricotta cheese, lemon zest & vanilla; mix until combined
3. Add flour, baking powder & salt; gently mix by hand with rubber spatula
4. Heat oil on medium/low in a medium fry pan
5. Add 1 tablespoon batter to hot oil
6. Turn over when edges begin to bubble approximately 3 minutes
7. Remove from oil when all sides become golden brown approximately 3 minutes
8. Cover with powdered sugar as desired

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