Ricotta Kisses
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup ricotta
- 2large eggs
- ½cup Italian 00 flour (note below)
- 1½teaspoons baking powder
- Pinch of salt
- ½teaspoon ground cinnamon
- 1tablespoon superfine sugar
- ½teaspoon vanilla extract
- Vegetable oil for frying
- 2teaspoons confectioners' sugar
Nutritional analysis per serving (6 servings)
234 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 6 grams protein; 185 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Fill a wide, shallow skillet with about ¾ 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.
- Step 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.
- Italian 00 flour is sold online or in most specialty food markets.
Private Notes
Comments
These are fantastic. I used half cake flour and half regular white unbleached flour and they turned out beautifully; I was also generous with the ricotta. They cook quickly, so must keep an eye on them.
These are very light and delicious. The batter/dough is very soft...kinda hard to get in rounded shape like the picture..but still very good. Would be interesting to add maybe 1/2 cup mini chocolate chips to this
We did ours with regular (American, not Italian) flour and no vanilla, and they turned out fine. We tried them plain, and with a dusting of powdered sugar, and with a drizzle of honey (the ancient Roman way) and any way works. Nice, not too sweet, very tender on the inside and crunchy on the outside, and they didn't take very long to make.
This recipe is almost exactly the same as a recipe I got from a Sicilian lady who lived down the street from us in Astoria, NY. They came out perfectly. Nowadays I fry everything in my wok because there’s practically zero splatter and they fry up really fast. Delizioso!
Made these at work yesterday using our deep fryer. Made the recipe exactly as listed and they were delicious and well received by the staff tasters. Took some trial and error to cook them long enough so they weren’t gooey in the center. Rolled them in cinnamon sugar.
I’ve made this many times for Hanukkah. What I’ve learned over the years is the details matter. I make fresh ricotta for these and hang it in cheesecloth to drain for 1-2 hours before making these. A decent purchased ricotta will do, I still hang it in cheesecloth to drain. The 00 flour makes a difference in texture. But, all purpose and cake flour will do. I fry in a light olive oil. I always use a thermometer to monitor oil temp and never crowd the pan. Powdered sugar is fine, but I (and most of the guests I’ve served them to) prefer a drizzle of honey. Unless you fry a lot please consider giving yourself the grace of a couple of practice runs. They aren’t difficult to make, but require precision for excellence.