Ricotta Puffs with Raspberry Sauce and powdered Sugar

Serving Size

15-24 Puffs

Ingredients

3 EGGS
1 LB. FRESH RICOTTA
3 TBS. SUGAR
4 TSP. BAKING POWDER
1 CUP FLOUR
1/2 TSP. SALT
1 TSP. VANILLA
VEGETABLE OIL OR
RAPESEED OIL FOR FRYING
1 CUP FRESH RASPBERRY PUREE
POWDERED SUGAR

Preparation

BEAT EGGS IN A BOWL UNTIL FLUFFY. ADD SUGAR, VANILLA, SALT, BAKING POWDER. AND FLOUR, MIX WELL. STIR IN RICOTTA UNTIL WELL BLENDED. LET DOUGH STAND FOR ONE HOUR. FILL SAUCE PAN WITH AT LEAST 1/2 INCH OF OIL OR ENOUGH TO COVER PUFFS. HEAT OIL TO 350. USING A TABLESPOON TO MEASURE SIZE OF PUFFS, DROP LITTLE BALLS INTO OIL AND FRY FOR 3 MINUTES UNTIL GOLDEN BROWN. WITH SLOTTED SPOON, TAKE PUFFS OUT AND DRAIN ON PAPER TOWELS. SPRINKLE WITH POWDERED SUGAR AND SERVE ON TOP OF RASPBERRY PUREE. DUST WITH POWDERED SUGAR.