Preparing the Dough:

• Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese and eggs. Beat together until the mixture is smooth.
• Incorporate Flavors: Split the vanilla bean lengthwise and scrape out the seeds. Add the vanilla seeds (or extract), cinnamon, and lemon zest to the ricotta mixture, mixing well to distribute the flavors evenly.
• Add Dry Ingredients: Sift the flour and baking powder into the wet ingredients. Beat everything together until a smooth batter forms. The consistency should be thick enough to hold its shape briefly when dropped from a spoon but not too stiff.

Frying the Bombolini:

• Heat Oil: Fill a deep fryer or a large, deep saucepan with vegetable oil. Heat the oil to 356°F (180°C). If you don’t have a thermometer, test the oil’s readiness by dropping a small amount of batter into the oil; it should sizzle and float.
• Fry Doughnuts: Carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pan. The bombolini will initially sink to the bottom but will puff up and float to the surface as they cook.
• Cook Until Golden: Fry the doughnuts for 3-4 minutes, turning them occasionally to ensure even cooking. They are done when they are a deep golden brown and puffed up.
• Drain and Coat: Use a slotted spoon to transfer the cooked bombolini to a plate lined with paper towels to drain. While still warm, toss them in caster or cinnamon sugar to coat evenly.

Serving:

• Serve Warm: For the best taste and texture, serve the bombolini warm. For an extra touch of sweetness, drizzle with honey before serving.