Palla di Ricotta -- Ricotta Balls




1 lb. ricotta
1 cup flour
1-1/3 tbsp. baking powder
4 eggs, slightly beaten
1 dash salt
2 tbsp. sugar
Powdered sugar


Mix the ingredients, in the order listed, except the powdered sugar, making sure all the ingredients are well mixed.

With damp or wet hands, form the ricotta mixture in balls, a bit larger than a meatball, or the size of a golf ball. Let the balls set up, on a rack, for about 1 hour, or until the balls can be handled without falling apart.

Fry the Ricotta Balls in olive oil (or shortening) until browned. Drain on absorbent paper toweling. When cool, sprinkle with the powdered sugar.

Author's Comments

This is a great sweet snack. All good ingredients, cheese, flour, eggs. . . If there are kids around the house you won’t be able to keep them very long. I can recall that on a number of occasions a friends grandmother would spend Saturday morning frying the ricotta balls, while us kids would eat them faster than she could fry them up. When she felt we all had enough, and the rest would have to be saved for the other members of the family, she would run us out of her kitchen and the house!

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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