Lucy Ferignos Ricotta Puffs - whole-milk ricotta

Method

• Place ricotta in a fine-mesh sieve and drain thoroughly, for approximately one hour.
• In a large bowl, beat together eggs, ricotta, sugar and liqueur.
• Beat for approximately 5 minutes or until mixture is smooth and thick.
• Sift together flour, baking powder and salt.
• Fold flour into eggs and cheese.
• Mix well.
• Set aside, refrigerated, to rest for about an hour.
• Over medium high heat bring oil to frying temperature.
• Test by tossing in a cube of white bread - if it sizzles and browns quickly, oil is ready.
• Drop egg-cheese mixture by tablespoons full into hot oil.
• Turn once to brown both sides.
• When they are puffed up and well browned, remove and drain on absorbent paper.
• When drained and cool, sprinkle puffs with powdered sugar.