225 grams firm ricotta*
finely grated zest 1 lemon
1/2 teaspoon vanilla paste or extract
1/2 cup plain flour
3/4 teaspoon baking powder
pinch of salt
3 tablespoons caster sugar
canola oil for frying
Put the ricotta in a bowl and break up with a fork. Whisk in the eggs, lemon zest, vanilla and sugar until well combined. Sift over the combined flour, baking powder and salt and stir.
To cook: Heat 3 cm of oil in a deep saucepan or wok to 175°C on a deep-fry thermometer.
Drop in teaspoonfuls of mixture and fry, turning to cook on both sides until puffed and a deep golden colour, about 4 minutes. Drain on kitchen towels and dust generously with icing sugar. Serve immediately. Makes about 25 small fritters.
* NB: this recipe will only be successful if firm, well drained ricotta is used. The very wet, soft ricotta often found is not suitable.