Lemon Ricotta Zeppole

• 1 cup all-purpose flour + 2 tbsp
• 1 tbsp baking powder
• 3 tbsp granulated sugar
• 1 lb fresh ricotta, drained
• 3 None eggs, lightly beaten
• 3 tbsp limoncello liqueur
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1/3 lb frozen mixed berries
• 1/3 lb raspberries
• None None canola oil, for frying
• None None powdered sugar, to dust

1. Sift flour, baking powder and 1/4 tsp salt into a large bowl. Add 2 tbsp sugar. Mix ricotta, eggs, 2 tbsp limoncello, lemon zest and juice then add to flour. Set aside.
2. For the raspberry sauce, heat berries, remaining sugar and limoncello over medium heat until sugar dissolves. Simmer, without stirring, for 3-4 mins, until liquid reduces by 1/2.
3. Heat enough oil for deep frying in a large saucepan. Drop heaped spoonfuls of batter into oil, in batches, and fry for 4-5 mins, turning, until puffed and golden. Drain on paper towels. Dust with powdered sugar and serve with raspberry sauce.

flour , baking powder, sugar, fresh ricotta, eggs, liqueur, lemon zest, lemon juice, raspberries, canola oil, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/22271 (may not work)