Ricotta cupcakes

19349 RICOTTA BISCUITS INGREDIENTS 4 PEOPLE 250 g Roman ricotta cheese, 50 g of flour, 10 g sugar, 30 g icing sugar, 2 eggs, 1 lemon zest, oil for frying 1, 5 glass, salt.

Pour the ricotta in a bowl, mash with a fork, add the sugar, flour, salt and zest.

Mix with a fork until dough is smooth, without lumps.

Add the beaten eggs, stirring well.

Cover the bowl and keep it in the fridge for 3 hours.

Heat the oil in a frying pan is not too wide.

With a stolen spoon the mixture and with the help of a further drop in oil spoon, add other ricotta balls going the same way.

Doratele completely, keeping them below the level of the oil with a slotted spoon for 5 minutes.

Continue until you run out of the compound.

Drain the cupcakes as they are ready, resting them on absorbent paper.

Serve hot sprinkled with icing sugar.