Lucy Ferignos Ricotta Puffs Recipes

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LUCY FERIGNO'S RICOTTA PUFFS



Lucy Ferigno's Ricotta Puffs image

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 2h15m

Yield 24 to 30 puffs

Number Of Ingredients 9

1 pound fresh whole-milk ricotta
3 eggs
2 tablespoons sugar
2 tablespoons anise- or orange-flavored liqueur
1 cup flour
4 teaspoons baking powder
1/4 teaspoon salt
Oil for deep frying
1/4 cup confectioner's sugar, more if necessary

Steps:

  • Place ricotta in a fine-mesh sieve and drain thoroughly, for approximately one hour.
  • In a large bowl, beat together eggs, ricotta, sugar and liqueur. Beat for approximately 5 minutes or until mixture is smooth and thick.
  • Sift together flour, baking powder and salt. Fold flour into eggs and cheese. Mix well. Set aside, refrigerated, to rest for about an hour.
  • Over medium high heat bring oil to frying temperature. Test by tossing in a cube of white bread - if it sizzles and browns quickly, oil is ready.
  • Drop egg-cheese mixture by tablespoons full into hot oil. Turn once to brown both sides. When they are puffed up and well browned, remove and drain on absorbent paper.
  • When drained and cool, sprinkle puffs with powdered sugar.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 3 grams, TransFat 0 grams

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