ITALIAN RICOTTA PUFFS KISSES (BACI DI RICOTTA)


These baci di ricotta — perfect kisses, hot, soft and melting — are a surprisingly easy dessert.

It’s just a question of mixing the ingredients in a bowl (by hand) and then frying rounded teaspoonfuls of the batter in just under an inch of oil until you have some light, small, vaguely ball-shaped fritters that need no more than a powdery dusting with confectioners’ sugar.

Put a dish mounded with them on the table with coffee and watch them go.

 

INGREDIENTS:

  • 1 cup ricotta
  • 2 large eggs
  • 1/2 cup Italian 00 flour (or all purpose flour)
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon superfine sugar
  • 1/2 teaspoon vanilla extract
  • Vegetable oil for frying
  • 2 teaspoons confectioners’ sugar

 

METHOD

 

1. In a medium bowl, combine ricotta and eggs, and mix until smooth.

Add flour, baking powder, salt, cinnamon, sugar and vanilla.

Mix again to make a smooth batter.

 

2. Fill a wide, shallow skillet with about 3/8 inch of oil.

Place over medium- high heat until a bit of batter sizzles when dropped in.

Drop rounded teaspoons of batter into pan, 5 or 6 at a time.

When batter puffs and undersides turn golden brown, after about 1 minute, flip kisses and allow to brown again for about 1 more minute.

Transfer browned kisses to paper towels to drain, and continue until all batter is used. 3. Pile kisses in a rough pyramid on a serving plate.

Pass confectioners’ sugar through a small fine-meshed sieve evenly over baci.

Serve immediately.


 

 

 

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