Lemon Ricotta Zeppole

• 1 cup all purpose flour + 2 tbsp
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• 1 pound ricotta fresh, drained
• 3 eggs lightly beaten
• 3 tablespoons liqueur limoncello
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/3 pound frozen mixed berries
• 1/3 pound raspberries
• canola oil for frying
• 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, granulated sugar, ricotta fresh, eggs, liqueur limoncello, lemon zest, lemon juice, raspberries, canola oil, powdered sugar

Taken from www.yummly.com/recipe/Lemon-Ricotta-Zeppole-1407455 (may not work)