Ricotta Zeppole

Pour enough of the canola oil into a large, heavy saucepan so that it is approximately 2 inches deep. Place a deep fat thermometer into the oil and heat it to 375°F. The heat should be on medium to medium high.

In a medium mixing bowl, whisk together the all-purpose flour, the baking powder and sugar.

In a small bowl, whisk together the eggs, ricotta cheese and vanilla extract until well blended.

Pour the ricotta and egg mixture into the dry ingredients, and using a large spoon, mix gently until a very sticky dough forms.

Place several paper towels onto a sheet pan for draining the zeppole after they are fried.

When the oil has come up to temperature, take a small ice cream scoop or a teaspoon and dip it quickly in and out of the hot oil so that the zeppole dough will not stick to it.

Scoop up a teaspoon of dough and gently place it into the hot oil. Repeat making 3 or 4 more zeppole in the same manner.

Fry the zeppole for 2-3 minutes or until they become nice and brown. Remove them from the oil, and allow them to drain on the paper towel lined sheet pan.

Allow one to cool and break it open to make sure it is completely cooked through.

Combine the 1 cup of granulated sugar and cinnamon in a small bowl.

Take the drained zeppole and roll them into the cinnamon sugar mixture until well coated. Place them onto a clean platter. Serve at once or within a few hours.