Ricotta Kisses (Baci Di Ricotta)

• 1 cup ricotta
• 2 large eggs
• 1/2 cup Italian 00 flour (note below)
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 1/2 teaspoon ground cinnamon
• 1 tablespoon superfine sugar
• 1/2 teaspoon vanilla extract
• Vegetable oil for frying
• 2 teaspoons confectioners' sugar

1. In a medium bowl, combine ricotta and eggs, and mix until smooth.
2. Add flour, baking powder, salt, cinnamon, sugar and vanilla.
3. Mix again to make a smooth batter.
4. Fill a wide, shallow skillet with about 3/4 inch of oil.
5. Place over medium-high heat until a bit of batter sizzles when dropped in.
6. Drop rounded teaspoons of batter into pan, 5 or 6 at a time.
7. When batter puffs and undersides turn golden brown, after about 1 minute, flip kisses and allow to brown again for about 1 more minute.
8. Transfer browned kisses to paper towels to drain, and continue until all batter is used.
9. Pile kisses in a rough pyramid on a serving plate.
10. Pass confectioners' sugar through a small fine-meshed sieve evenly over baci.
11. Serve immediately.

ricotta, eggs, baking powder, salt, ground cinnamon, sugar, vanilla, vegetable oil, sugar

Taken from cooking.nytimes.com/recipes/8334 (may not work)