Baci di Ricotta translated means Ricotta Kisses, and these gloriously golden puffs of cheese are little kisses of bliss. However, if your Italian isn’t up to scratch, calling these Ricotta Puffs won’t in anyway diminish their joy. These are incredibly quick and easy to make and make a perfect accompaniment to coffee for morning or afternoon tea.
My sister is a complete sucrophiliac and so whenever I visit her I ensure to ply her with whatever sweet recipes I am the process of testing! My version of this recipe isn’t as sweet as others, as I prefer to use subtle flavours highlighting the ricotta as opposed to overpowering it, so testing this on my sister is my cheat to ensure it is sweet enough for the sugar lovers without being overly sugary and unenjoyable by those who prefer more balanced sweets.
A final note: when you dollop these into the hot oil, don't worry too much about their shape as they slowly form perfect little spheres as they cook.
250g ricotta (about 1 cup)
1/4 tsp vanilla essence
1 tsp lemon juice
1/2 cup self-raising flour
1 tsp baking powder
4 tsp caster sugar
pinch mixed spice
oil, for frying
icing sugar, for dusting
1. In a large mixing bowl, beat together all ingredients using an electric mixer until well combined.
2. Heat approximately one inch of oil over a medium-high heat. Test the oil to ensure it is hot enough by dropping a small dollop of mixture into the oil – if it immediately bubbles and begins to cook, the oil is hot and ready to be used.
3. Carefully drop a teaspoon of the mixture into the oil one at a time being careful not to overcrowd the oil (about 4-5 at a time). Cook the ricotta puffs for 2-3 minutes, turning as necessary, until golden.
4. Once golden, remove from the oil and place on some absorbent kitchen paper to soak up excess fat.
5. Sprinkle generously with icing sugar and serve warm.