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.
1 cup ricotta
2 large eggs
1/2 cup Italian 00 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
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.