Recipe: Pumpkin Ricotta Bombolini | KCET
Recipe: Pumpkin Ricotta Bombolini
Whatever you want to call these -- fritters, donuts, bombolini -- fried pumpkin and ricotta is something tempting enough to eat for breakfast and dessert. We're definitely keeping this recipe, courtesy of Wildcraft, through the fall.
Pumpkin Ricotta Bombolini
3 1/2 cups all-purpose flour
6 teaspoons baking powder
3/4 cups sugar
2 cups ricotta
2 cups pumpkin purée
1 teaspoon vanilla extract
Zest of one lemon
Stir dry ingredients together in a bowl.
In another bowl, mix wet ingredients with a spoon until just combined.
Combine dry with wet ingredients and stir from the middle until a batter forms and most of the ricotta is mixed in.
Use an ice cream scooper to scoop mixture into balls and fry in a pot of 375-degree oil for about 5 minutes. Be careful! You might need to add a little more flour depending on how wet the purée is. Test one and make adjustments as necessary.
Connect with KCET
Los Angeles County's public health director today said bar closures, no indoor dining, along with cooperation from residents, have combined to slow the virus' spread.
Suspended Los Angeles City Councilman Jose Huizar pleaded not guilty today to federal charges alleging he ran a $1.5 million pay- to-play scheme in which developers were shaken down in exchange for his help getting development approvals.
Lyndon Barrois Sr.’s chess pieces depict a battle between frontline workers and first responders against the politics of the pandemic — and they’re all made of gum wrapper.
If architects and designers want to be part of the solution, we must sign on to painful work that marks a real rupture with the past.
- 1 of 326
- next ›