Fried Ricotta and Lemon "Bombette"

Fried ricotta and lemon “bombette” are delicious sweet bites, a tasty and fragrant variation for a dessert or an afternoon snack.

Ingredients

• 250 g of fresh ricotta
• 50 g of granulated sugar, plus more for coating
• Grated zest of 1 organic lemon
• 1 large egg
• 70 g of flour, plus more for dusting
• 1 pinch of salt
• Seed oil for frying
• Powdered sugar (optional for serving)

Preparation

1. In a bowl, combine the well-drained ricotta with the granulated sugar and mix until you have a smooth mixture.
2. Add the grated lemon zest and stir to evenly distribute the flavors.
3. Incorporate the egg and a pinch of salt into the mixture and mix well.
4. Gradually add the flour, continuing to mix until you have a homogeneous and soft dough, but not too liquid.
5. Form small balls with the dough. If the dough is too sticky, you can use two spoons or dampen your hands with cold water.
6. Roll each “bombetta” in flour, then in granulated sugar, making sure to cover it evenly.
7. Heat a generous amount of seed oil in a pan or a deep fryer until it reaches a temperature of about 170-180 °C.
8. Fry the “bombette” a few at a time so as not to lower the oil temperature, turning them occasionally until they become golden and crispy.
9. Drain the fried “bombette” on paper towels to remove excess oil.
10. Serve them dusted with powdered sugar, if desired.

Did you know?

Ricotta and lemon “bombette” encapsulate the fresh and light taste typical of Mediterranean cuisine. In the Italian version, the use of high-quality ricotta and lemons is preferred. This delicacy lends itself well to customization; for example, you can add chocolate chips or chopped nuts to the dough for an extra touch.