Ricotta Balls (snicker)

Ohh, these were yum. What I like about them is they are not too fatty (what- frying things in oil is not fatty?) O.k, yeah frying in oil makes things fatty but I figure if you use a decent canola oil and make sure the oil is nice in hot it only really cooks the outside and oil doesn't seep into the food so much. So I wouldn't make them everyday but I sure want too. And I'd like to try out all kinds of variations say, orange peel and white chocolate or almond and cherry... ricotta seems like the perfect conduit of flavour, and then you get deep fried golden ricotta, forget-about-it!

O.k. folks, I lost the original but with the power of memory I'm going to try and remember how it goes as I did make them a few times. and you will too once you taste them!

enough oil to fill a deep heavy bottomed pan about 2 inches (I like canola oil)
1 cup flour
2 teaspoon baking soda
pinch salt
1 1/2 cup soft ricotta
2 tablespoons sugar
2 eggs
2 teaspoon lemon zest (about half a lemon)
icing sugar to dust

mix flour and baking soda, pinch of salt, lemon zest. In separate bowl mix ricotta with eggs. Fold into dry mixture. Form 'blobs' and carefully drop into v hot oil, in batches, working quickly to turn over when brown. When done place on paper towel to catch extra oil then dust generously with icing sugar. These are best eaten right away. I did them for a tea party and placed in warm oven on cookie sheet until we were ready to devour.

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