ST. ANTHONY’S RICOTTA CHEESE PUFFS

On a cold December day in 1981, Mike Fierro, one of the sons of M. Fierro and Sons, came by my house to give me this recipe. Just reminiscing about his generosity warms my heart, as it did on that chilly day.

Ingredients

1 pound Fierro ricotta cheese
3 eggs, slightly beaten
3 heaping tablespoons granulated sugar
4 teaspoons baking powder
1 cup sifted flour
1/2 teaspoon salt
Oil for deep-frying
Confectioners' sugar

Directions

Mix the ricotta, eggs, granulated sugar and baking powder and let stand one hour.
Then add the flour and salt and beat until smooth.
Drop batter by teaspoonfuls into oil heated to 350 degrees and brown lightly.
Remove with a slotted spoon to drain on paper towels, or bags, and dust with powdered sugar. Makes about 36 puffs.
The batter will keep for a few days in a sealed container in the refrigerator. It can also be frozen, although ricotta cheese cannot be frozen alone

Comments are closed.