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.
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