Zepolles

 

Ingredients:

2 eggs

1 cup of AP flour

2 1/4 teaspoons of baking powder

dash of salt

1/4 cup of granulated sugar

1 cup of whole milk ricotta cheese (1/2 lb)

1 teaspoon of vanilla extract

¼ teaspoon freshly ground nutmeg

Powdered sugar for Dusting  

Canola, peanut or vegetable oil for frying  Just pour the oil 2 inches high in whatever frying pan you are using.

Directions:

This is as easy as making a pancake batter!

Crack your two eggs into the mixing bowl and beat until foamy.  Add all of your dry ingredients into the eggs in the mixing bowl while on slow speed and then add your ricotta and vanilla right away.  Continue to mix on a slow speed till it is all combined.  The batter will be thick…creamy and sticky.  It is not a cookie dough consistency…it is a rich thick waffle type batter. Do not over mix.

Have your oil ready in your favorite fry pan.  I use a cast iron skillet which I fill up about 2 inches high.  Your oil should be approximately 375 degrees.     I use a small melon ball scoop …first I spray it with oil so that batter doesn’t stick …then scoop up the batter (no exact measurement here  and carefully drop it into the oil…repeat with consecutive scoops but don’t let them touch…turn them a few times for even browning and you are talking about 3 minutes…if they are a little bigger…a little longer…but once you get to that nice deep golden brown it is time to scoop them up and place them on brown paper or paper towels to drain.    Sprinkle with powdered sugar…they are even delicious plain!  You don’t have to serve these warm…but I highly recommend it because they are just over the top when they are warm and fresh!