Ricotta and Lemonade Zeppole

Interactive experience

Products and recipes

As seen in Episode 5 of Silvia's Italian Masterclass on Network Ten.

Ingredients

• 2 eggs, lightly beaten
• 2 tbsp. caster sugar
• 1-1/4 cup of ricotta, well drained
• 120g of sifted self raising flour
• Finely grated zest of 1 lemon
• 75 ml of San Pellegrino sparkling limonata
• vegetable oil for deep frying
• Icing sugar for dusting on top

Method

1. Combine ricotta, eggs, sugar, zest in a medium bowl.
2. Add the flour and limonata and mix gently. This batter is very forgiving and a few lumps are an addition to the texture.
3. Pour oil into a shallow saucepan, and heat over medium-high heat.
4. Drop tablespoon of batter into the hot oil and fry, in batches, for 2-3 minutes or until golden.
5. Drain on paper towels and serve hot, dusted with icing sugar.