Ricotta Dumplings


  • 80 g ( oz) plain (all-purpose) flour
  • 2.5 g (1/12 oz) baking powder
  • finely grated zest of 2 oranges
  • 2 eggs, lightly beaten
  • 1 egg yolk
  • 500 g (1 lb 2 oz/2 cups) firm ricotta, well drained
  • vegetable oil, for deep-frying
  • 1 quantity cinnamon sugar
  • 1 quantity strawberry purée


Sift the flour and baking powder into a bowl. Add the orange zest, egg and egg yolk and, using an electric beater, beat until combined and smooth. Gradually add the ricotta and beat until smooth. Transfer to a piping bag fitted with a 2 cm (¾ inch) plain nozzle.

Heat the oil in a large deep saucepan or deep-fryer to 180°C (350°F). Pipe small balls about the size of walnuts, in batches of about 8 at a time, into the oil and deep-fry for 2–3 minutes or until golden all over. Remove using tongs, drain on paper towel and, while still hot, roll in the cinnamon sugar. Serve immediately with the strawberry purée.