Ingredients
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt (we use Diamond Crystal)
1 cup whole-milk ricotta
2 large eggs
3 tablespoons sugar, plus more for rolling
1/2 teaspoon finely grated lemon zest, plus more for serving (optional)
1/2 teaspoon finely grated orange zest, plus more for serving (optional)
1 teaspoon pure vanilla extract
Vegetable oil, for frying
Preparation
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together ricotta, eggs, sugar, both zests, and vanilla. Gently fold ricotta mixture into flour mixture until just combined.
Meanwhile, heat 2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer registers 350°F. Set a wire rack inside a rimmed baking sheet.
Working in batches, carefully drop heaping tablespoons of dough into oil. Cook, turning once, until puffed and golden, 3 to 4 minutes a batch. Transfer to rack using a spider or slotted spoon. Let cool slightly, then roll in sugar until coated. Sprinkle with more of both zests; serve immediately.
