*2 Tbsp Fabrizia Limoncello
*1 Cup Whole milk Ricotta
*1 Cup All-purpose Flour
*1/2 Zest of half lemon
*2 tsp Baking Powder
*Powdered sugar for topping
*Peanut oil for frying
*In a mixing bowl, add the egg and sugar and begin to whisk until the egg is scrambled. *Add in the Limoncello and continue to whisk.
*Scoop the ricotta into the bowl. Add in the lemon zest of about half a lemon and whisk until fully mixed.
*Whisk in the baking powder.
*Slowly start adding in the flour to the mix. About 3/4 Cup. You don’t want the dough to be too thick.
*Fill a deep skillet or wok half way with peanut oil. Make sure the oil is hot before frying. *Using an ice cream scoop or a spoon, scoop up a small amount of the dough into the oil to fry.
*Continuously flip the ricotta doughnuts around so that they cook evenly. Fry for about 6 to 7 minutes or until brown.
*Remove from the frying pan and place on a dish lined with a paper towel to absorb the excess oil.
*Sprinkle some powdered sugar on top.
*Enjoy with a side of Fabrizia!