Pumpkin Ricotta Bombolini

Pumpkin Ricotta Bombolini

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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
9 eggs
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.


Bread/Pastry, Dessert, The National Culinary Review

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