Pumpkin Ricotta Bombolini
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Tin Vuong, Executive Chef, Wildcraft, Culver City, California
The National Culinary Review, November/December 2015
3½ cups all-purpose flour
6 t. baking powder
¾ cup sugar
2 cups pastry ricotta
2 cups pumpkin puree
1 t. vanilla extract
Zest of 1 lemon
In bowl, stir together flour, baking powder and sugar. In another bowl mix, with spoon, eggs, ricotta, pumpkin puree, vanilla extract and lemon zest until just combined. Combine contents of bowls; stir from middle until batter forms and most ricotta mixed in. Scoop into 375°F oil for about 5 minutes (do not flip). Test; add flour, as necessary.
ACF reserves the right to remove inappropriate comments.