(Originally at NY Times)
Ricotta Kisses (Baci di Ricotta)
Time: 20 minutes
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. Add flour, baking powder, salt, cinnamon, sugar and vanilla. Mix again to make a smooth batter. 2. Fill a wide, shallow skillet with about 3/8 inch of oil. Place over medium-high heat until a bit of batter sizzles when dropped in. Drop rounded teaspoons of batter into pan, 5 or 6 at a time. When batter puffs and undersides turn golden brown, after about 1 minute, flip kisses and allow to brown again for about 1 more minute. Transfer browned kisses to paper towels to drain, and continue until all batter is used. 3. Pile kisses in a rough pyramid on a serving plate. Pass confectioners' sugar through a small fine-meshed sieve evenly over baci. Serve immediately. Yield: About 30 kisses, or 6 servings. Note: Italian 00 flour is sold in specialty food markets. King Arthur Flour sells a five-pound bag for $3.75 plus shipping; www.kingarthurflour.com or (800) 827-6836.