Lemon Ricotta Zeppole
12 ingredients
3 steps
Ingredients
- 1 cup all-purpose flour + 2 tbsp
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- 1 lb fresh ricotta, drained
- 3 None eggs, lightly beaten
- 3 tbsp limoncello liqueur
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/3 lb frozen mixed berries
- 1/3 lb raspberries
- None None canola oil, for frying
- None None powdered sugar, to dust
Directions
-
1Sift flour, baking powder and 1/4 tsp salt into a large bowl. Add 2 tbsp sugar. Mix ricotta, eggs, 2 tbsp limoncello, lemon zest and juice then add to flour. Set aside.
-
2For the raspberry sauce, heat berries, remaining sugar and limoncello over medium heat until sugar dissolves. Simmer, without stirring, for 3-4 mins, until liquid reduces by 1/2.
-
3Heat enough oil for deep frying in a large saucepan. Drop heaped spoonfuls of batter into oil, in batches, and fry for 4-5 mins, turning, until puffed and golden. Drain on paper towels. Dust with powdered sugar and serve with raspberry sauce.
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