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Palline di Ricotta Fritte (Sweet, Fried balls of Ricotta)


Granulated sugar: After removing the balls from the oil, roll them directly in a bowl of granulated sugar before putting them to cool down. The sugar will stick better.

Cinnamon sugar: Prepare a bowl with 1 cup of sugar for rolling and add 2 T. of cinnamon to flavor it. Roll the balls in the sugar before setting them to cool down.

Powdered sugar: This can be sprinkled on the cooled palline, similar to zeppole.

Honey: After the balls have cooled down, you can drizzle honey over them and add multicolored sprinkles like strufoli.

Note: When frying with large amounts of oil, please use caution. Wear an apron and protect your arms, if not your hands.


500g fresh ricotta
4 eggs
200g “00″ (all-purpose) flour
1T. granulated sugar
2t. vanilla extract
1 lemon peel
1 packet of instant yeast

Optional: 2 T. Limoncello or Marsala wine



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