Ricotta Pumpkin Zeppole
1 1/2 cup flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
Pinch of freshly grated nutmeg
8 ounces fresh ricotta cheese, well-drained
1/2 cup pumpkin puree
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Canola oil, for frying
Confectioners' sugar, for garnishing
Fill a heavy-bottomed deep saucepan halfway with canola oil. Heat the oil to 375ºF degrees.
Meanwhile, whisk the flour, sugar, baking powder, salt and spices together in a medium bowl. Set aside.
Add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. Beat with a fork until mixed well. Pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to over mix.
Drop a scant teaspoon of the mixture at a time into the heated oil. Fry until light golden brown, about 30 seconds on each side. Drain on a parchment lined baking sheet.
As you accumulate small piles of drained fritters, arrange them on a platter, sift powdered sugar on top and let guests start enjoying them while you continue frying the remaining dough.
Also excellent with Honey, or Maple Syrup!!!!
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