Zeppoline di Ricotta e Limone

I am huge on ‘no waste’. I had made an Italian Orange Cake a few days ago with Ricotta Cream Icing and needed to use up the left over icing before it went off. I love to create new meals with leftovers - or ‘gli avanzi’ as we call them in Italian. So I created these ‘zeppoline’. - mini donuts. Soft and fluffy balls of lemony heaven. Crazy easy to whip up and gobbled up quicker than you can fry them.

Here are more or less the ingredients. Just add them in order I have listed them.

-about 250gr ricotta

-about 4 tablespoons icing sugar (whip ricotta and icing sugar to make a cream)

-3 eggs (whip through ricotta cream with a fork)

-zest of one lemon

-a little bustina of vanillina (or a little vanilla pasta, or from the pod - whatever you have)

-1 teaspoon baking powder

…Mix them together

-Add about 2 and a half cups of self raising flour

The dough should be quite firmish

Heat your sunflower oil - about 3-4cm deep - I use a small pot

With a couple of teaspoons, start grabbing the batter and placing in the oil. If they burn on the outside and are raw inside, your oil is too hot.

Once cooked roll in some sugar or some icing sugar.

If you have any questions send them to my instagram profile here https://www.instagram.com/the_little_italian_school/?hl=en

ENJOY!