ZEPPOLE (SFINGI)

1 POUND RICOTTA ( 15 OZ CONTAINER OK)
3 EGGS LIGHTLY BEATEN
¼ CUP SUGAR
1 CUP FLOUR
4 TABLESPOONS BAKING POWDER
DASH SALT
1 TABLESPOON VANILLA

OIL FOR FRYING
POWDERED SUGAR


COMBINE RICOTTA WITH EGGS AND SUGAR
SIFT FLOUR WITH BAKING POWDER AND SALT
GRADUALLY ADD CHEESE MIXTURE
LET IT STAND AND REST ½ HOUR
HEAT OIL ( ABOUT 2 INCHES DEEP)
DROP Tablespoon of mixture and fry til med brown turn over
DRAIN AND SPRINKLE WITH POWDED SUGAR (A LOT)
EAT RIGHT AWAY