Recipe: Ricotta bombaloni

I used to make doughnuts for my family on weekend mornings when I was kid. I still make them today, but now I make them with my two little girls.

They love to help with the measuring, mixing and of course with the eating of these pillowy soft treats. Bombaloni are light Italian-style doughnuts made with fresh ricotta cheese and lemon. They are coated with sugar as soon as they come out of the oil.

At Il Palio, we serve these for breakfast and dessert. At the restaurant they are served with a sharp, but rich, lemon curd and toasted pistachios. At home, we dip them in jam (I like them with coffee). The name for this delicious treat is derived from the Italian word "bomba," which means bomb in Italian.

¼ cup of granulated sugar (for coating)

Fill a heavy bottomed pot with about 3 inches of frying oil (Some good candidates are peanut, grapeseed, pecan, and vegetable or canola oils.) For best results, set up a thermometer to keep track of your temperature.

Place the pot on the stovetop over a medium flame and heat to about 325 degrees. While the oil heats, continue with the recipe.

Put ¼ cup of granulated sugar in baking dish

Combine the remaining sugar with the baking powder and flour – this will be your dry mixture.

Place the eggs, vanilla, ricotta, and lemon zest in a large. Whisk the mixture until it is thoroughly combined.

Add the dry mixture to the ricotta mixture and stir until it comes together as one.

Carefully spoon the batter (like drop biscuits) into the hot oil and allow to fry for 3 minutes on each side, until golden brown and delicious. If you do not have a thermometer and you want to test the doneness of the doughnut, insert a toothpick into the center, if comes out clean, it is finished.

Use a slotted spoon to remove the bombaloni, one at a time, from the hot oil and place directly into the reserved sugar.

Roll the doughnuts in the sugar until they are completely coated. Eat!