Ricotta balls
A local green grocer has sugary ricotta balls for sale every weekend, and I go do my fruit and vegetable shopping and snack on these babies. Soft and fluffy on the inside and all sugary and sweet on the outside.
Considering they are so easy to make and generally we have most ingredients on hand, I thought to make these myself.
What you want here is a dough that is neither runny or firm, a little stiffer than a cake mixture and the end result is to have a soft, pillowy center and the crisp almost crunch outside.
Now to do that, you need to be very careful with the temperature of the oil. It can’t be more or any less than 175°. Any more and it will be very cripsy on the outside and raw/uncooked on the inside. Any less and it will be soggy and oily and you don’t want that.
I can’t help trying them when I am cooking them, just to “make sure”… Serve them straight away with granulated sugar.
Enjoy!
Recipe
Ricotta Ball
Serves 16-20 balls
Ingredients
1cup ricotta
2 large eggs
3/4cup flour
2ts baking powder
3tbs sugar
1/2ts salt
1ts vanilla extra
Canola for frying
Sugar for dusting
Directions
Combine sugar, flour, baking powder, salt in one bowl
Mix ricotta, vanilla, eggs in another bowl until all mixed together well
Fold the dry ingredients with the ricotta mixture until it’s combine but don’t over work it
Fill saucepan with oil to at least 5cm
Heat oil to 175°
You will need to cook the balls in small batches
Using an ice cream scooper (either fill the scooper for large balls or half the scooper for smaller bite size balls) drop the dough into the heated oil and fry until golden brown, turning them over to make sure they are golden on both sides
Using a slotted spoon drain them on paper towels
Once drained of excess oil, dust them with the sugar and serve them warm
