Pumpkin Ricotta Balls
Left over pumpkin? We have the answer. This is a great way to use that left over pumpkin for a really tasty dessert!
Serves 2 dozen
- 3/4 cups/100g all purpose flour
- 1/4 cup/50g granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 4 ounces/115g whole milk ricotta – well drained
- 1 large egg
- 1/4 cup/55g pumpkin puree
- 1 tsp vanilla extract
- Olive oil/vegetable oil for frying
- Powdered sugar, for garnishing
Fill a heavy-bottomed deep saucepan halfway with oil. Heat the oil to 375ºF/185C degrees.
Meanwhile, whisk the flour, sugar, baking powder, salt and spices together in a medium bowl. Set aside.
Add the ricotta cheese, pumpkin, egg and vanilla extract to a medium bowl. Beat with a fork until mixed well. Add to the flour mixture and combine.
Using a small ice cream scoop, or 2 spoons, drop the dough into the oil. Fry until light golden brown, about 30 seconds on each side. Drain on paper towel to remove excess oil.
Arrange them on a platter, sift powdered sugar on top and enjoy!