Castagnole ricotta e arancia

1: In a bowl, mix the ricotta and sugar together.

2: Add the egg and keep mixing with a spoon.

3: Grate the orange zest and add it to the ricotta and egg mixture.

4: Sift the flour and baking powder, then add to the bowl with the other ingredients.

5: Mix the dough with a spoon.

6: Cover the dough with plastic wrap and let it rest in the fridge for 20 minutes.

7: Remove the dough from the fridge and, with damp hands or lightly floured hands, shape it into small balls of equal size.

8: Heat the oil in a deep pot and, once hot, fry the castagnole two or three at a time.

9: Fry for about 5 minutes, turning them constantly.

10: Drain on paper towels and immediately roll them in granulated sugar while still hot.