Nutella Ricotta Zeppoles

• 1-1/2 pound Ricotta
• 1/2 cups Nutella
• 4 Eggs
• 2 cups Flour
• 1/4 teaspoons Salt
• 4 teaspoons Baking Powder
• 2 Tablespoons Sugar
• Vegetable Oil, For Frying
• Powdered Sugar (optional, For Garnish)

1. In a large bowl mix together your ricotta and Nutella. Then add your eggs and mix to combine. Set aside.
2. In a separate bowl combine flour, salt, baking powder and sugar. Gently fold the dry ingredients into the Nutella ricotta mix. Let the batter sit for around 20 minutes.
3. Prepare a deep pot for frying over high heat and add your oil (the oil should be deep enough to cover the tablespoon sized balls of dough). Drop batter by large tablespoons into the hot oil. Each zeppole should take roughly 4-6 minutes to fry, so please stand by and watch them. They should also float to the top when done! Don't get nervous if when they are done frying they look dark. The Nutella makes the batter a mocha color! When they are done, take them out of the oil and put them on a wire rack set over some paper towels so any excess oil drips off. Repeat with the remaining batter.
4. I like to serve these the traditional way with a light dusting of powdered sugar! Boun appetito!

ricotta, nutella, eggs, flour, ubc, baking powder, sugar, vegetable oil, powdered sugar

Taken from tastykitchen.com/recipes/desserts/nutella-ricotta-zeppoles/ (may not work)