Ingredients
Scale
- vegetable or other neutral oil for frying
- 1/2 c. (100g) honey
- 1 t. (a good pinch) very finely grated orange zest
- 3/4 c. (95 g) all purpose flour (I prefer King Arthur.)
- 1 t. (4 g) baking powder
- 1/4 t. (1 g) baking soda
- a pinch of salt
- 1 T. (12 g) sugar
- 1/2 c. (125 g) fresh sheep’s milk ricotta*
- 1 large egg
- 1/2 c. (125 g) whole milk
- 1 t. (5 g) vanilla extract
- cinnamon for dusting
Instructions
- In a medium saucepan over medium heat, warm about two inches of oil to 360 degrees F (180 C).
- In a small saucepan, warm the honey and orange zest over the lowest possible heat.
- In a medium bowl, whisk together all of the dry ingredients.
- In a small bowl or the bowl of an electric mixer, whip the ricotta until it is light and fluffy, about two minutes.
- Add the egg and beat until it is shiny and light in texture.
- Beat in the milk and vanilla.
- Pour the wet ingredients into the dry and beat briefly to combine.
- When the oil reaches temperature, drop in tablespoons full of the batter. Fry them, turning them in the oil, until they are deep golden brown.
- Transfer them with a slotted spoon from the oil to the warm honey. Roll them briefly in the honey and transfer them to a serving plate.
- Dust with cinnamon.
- Prep Time: 20 mins
- Cook Time: 20 mins