Ricotta Zeppole/Zeppoli - Aka Sweet Zeppoli

• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1 pinch salt
• 12 cup sugar
• 2 cups ricotta cheese
• 12 cup currants (optional) or 12 cup raisins (optional)
• 2 eggs
• 12 teaspoon vanilla
• 3 12 cups oil, for frying
• powdered sugar, for coating or granulated cinnamon sugar
• brown paper bag

1. In a large bowl, mix flour, baking powder, salt, stir to combine.
2. Add raisins to flour mixture and toss to coat them.
3. Add ricotta, eggs and vanilla, blend until smooth.
4. Let batter rest for 15 minutes.
5. Drop batter by spoonfuls into a deep pan of hot cooking oil - if using olive oil, do not use extra virgin.
6. Fry until evenly golden brown on all sides.
7. With a slotted spoon, remove them from oil.
8. Place on brown paper to drain slightly.
9. Put sugar into a paper bag, place a few warm, drained zeppole into the bag and gently shake to coat them with sugar.
10. Serve while still warm.

flour, baking powder, salt, sugar, ricotta cheese, currants, eggs, vanilla, oil, powdered sugar, brown paper

Taken from www.food.com/recipe/ricotta-zeppole-zeppoli-aka-quot-sweet-zeppoli-quot-490908 (may not work)