Nutella Ricotta Zeppole
It took grunt again. I awoke this morning, my hair a broad number, half up and about, memory blurred and my hand clutching a spoon worship it modified into a teddy endure. What took grunt? What had I performed? And then it all hit me. The familiar scent of hazelnut, the successfully off style of chocolate in my mouth, the sticky fingers. I hit the Nutella… again.
- 1 1/2 pound ricotta
- 1/2 cup nutella
- 4 eggs
- 2 cup all-motive flour
- 1/4 teaspoon salt
- 4 teaspoon baking powder
- 2 tablespoon sugar
- 1 cup vegetable oil, for frying
- powdered sugar, for serving
- In a bowl, mix together the ricotta and Nutella. Then, add the eggs. In a separate bowl, combine the flour, salt, baking powder, and sugar. Gently fold the dry plot into the Nutella-ricotta mix. Let the batter sit down for about 20 minutes.
- Meanwhile, heat the oil in a deep pot over excessive heat. Tumble the batter by mammoth tablespoons into the oil and fry for about 4-6 minutes. (Don’t salvage worried if they notice murky; the Nutella makes the batter a mocha coloration.) When they’re performed, take them out and placed on a wire rack so any extra oil drips off. I get to serve these the passe formulation with a light-weight dusting of powdered sugar.