I did a trial run the night before for my family and the kids ate them all up! So I doubled the recipe to make for our family Easter get together. I received many compliments and this recipe will become one of my go-to's. It was fast and easy to put together; the only downside is the time spent frying the batter, but really it is so worth it. They taste great the next day as well; if they get soggy put them in the oven for a few minutes to crisp them up again (but really they taste great either way)!
This recipe makes about 30 balls and the recipe can easily be doubled.
Ingredients:
1 cup ricotta cheese
2 large eggs
1/2 cup flour
1-1/2 tsp baking powder
pinch of salt
1/2 tsp ground cinnamon
1 tbsp sugar
1/2 tsp vanilla extract
vegetable oil or corn oil for frying
2 tsp icing sugar
Directions:
1. Beat the ricotta and eggs until smooth. Add the flour, baking powder, salt, cinnamon, sugar and vanilla extract. Beat until smooth.
2. Fill a wide, shallow pan with about 1" of oil. Heat the pan until a small bit of batter sizzles when dropped into the oil.
3. Drop rounded teaspoons of the ricotta batter into the pan, about six at a time. In her recipe, Nigella says not to make them too big or fry too many at a time, and this is a good piece of advice. The batter will puff up when cooking and they fry up pretty quickly. As they turn golden brown, flip them over and leave for a minute or so on the other side.
4. Place the cooked baci di ricotta on paper towels to remove someof the oil. Pile the balls onto a plate in a pyramid shape and sprinkle with a thick layer of icing sugar They taste best eaten right away!
Original recipe can be found here: Nigella's Baci di Ricotta
