lilac and lemon zeppoli

RECIPE

INGREDIENTS

for the zeppoli:

• 2 cups fresh ricotta

• the zest of 2 lemons

• 1/4 cup white granulated sugar flavored with fresh lilac flowers

• 1 Tbs bourbon vanilla sugar

• 1 tbs vanilla extract

• 4 large eggs

• 1 Tbs baking powder

• 2 cups all-purpose flour

to fry:

• 1 quart vegetable oil (if using a small/tall pot), or 2 quarts (if using a small deep fryer)

for the coating:

• 1/2 cup white granulated sugar flavored with lilac flowers

• 1 tbs bourbon vanilla sugar

INSTRUCTIONS:

1. Heat the oil to 375 degrees F.

2. In a medium-sized bowl add the ricotta, lemon zest, sugars, vanilla extract, and the eggs. Mix until incorporated. Add the baking powder and flour and fold into the ricotta mixture. You will obtain a smooth creamy paste.

3. With the help of two spoons dipped in hot oil form small zeppoli (approximately the size of a walnut) and dump them into the hot oil.

4. Fry on each side for about two minutes. Remove from the oil and drain on paper towels.

5. Roll each zeppoli in the lilac sugar and serve.