So this happened:
Zeppolis. Pillowy little clouds of ricotta and lemon zest, fried and rolled in cinnamon sugar, then eaten warm. It's a classic, simple recipe.
These happen to be gluten free. You're welcome.
To start, you need three or four cups of oil for frying. I used canola, but coconut would probably also be divine. Start heating it while you make the dough. It needs to be 350 degrees to fry well. Hotter than that, though, they burn. Cooler and they soak up all of the oil. #Balance
In a small bowl, stir together:
1 c. all-purpose flour (I used gluten free)
1 1/2 t. baking powder
1/4 t. salt
In a medium bowl whisk:
3 large eggs
3 T. sugar
(until frothy, but don't beat it half to death)
To the egg mixture, add:
1 c. ricotta
2 T. grated lemon zest (make it organic)
2 T. vanilla
(and mix until combined, but don't overmix)
Add flour to ricotta mixture and stir to combine.
Before you start frying, mix together 1 c. sugar and 1 t. cinnamon in a bowl. Better yet, a paper bag. You'll see why.
Drop by teaspoonfuls into the hot oil. They should only take a minute or two. Flip them over to brown evenly on both sides. If they are burning or cooked on the outside but raw on the inside, your oil is too hot.
When the zeppolis are done, use a spider to get them out of the oil and transfer to a plate lined with paper towels. Let drain briefly, then toss while still warm into the cinnamon-sugar.
Perfection. The zeppolis should be a contradiction: dense but pillowy, light but satisfying, soft but crunchy.
You could call these breakfast because EGGS and RICOTTA. Or you could make them as an after-snow snack with a cup of hot chocolate. They take almost no time to whip together.
What's your snow day go-to?