Ricotta Pumpkin Zeppole

• 1 1/2 cups flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• Pinch of freshly grated nutmeg
• 8 ounces fresh ricotta cheese, well-drained
• 1/2 cup pumpkin puree
• 2 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• Canola oil, for frying
• Confectioners' sugar, for garnishing

1. Fill a heavy-bottomed deep saucepan halfway with canola oil. Heat the oil to 375u0b0F degrees.
2. Meanwhile, whisk the flour, sugar, baking powder, salt and spices together in a medium bowl. Set aside.
3. Add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl. Beat with a fork until mixed well. Pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.
4. Drop a scant teaspoon of the mixture at a time into the heated oil. Fry until light golden brown, about 30 seconds on each side. Drain on a parchment lined baking sheet.
5. As you accumulate small piles of drained fritters, arrange them on a platter, sift powdered sugar on top and let guests start enjoying them while you continue frying the remaining dough.

flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, ricotta cheese, pumpkin puree, eggs, vanilla, canola oil, confectioners

Taken from food52.com/recipes/3707-ricotta-pumpkin-zeppole (may not work)