Italian
Silvia’s Masterclass
From
Silvia’s Masterclass
season
1
Ricotta and Lemonade Zeppole
With
Silvia Colloca
Ingredients
2 eggs, lightly beaten
2 tbsp. caster sugar
1-1/4 cup of Floridia ricotta, well drained
120g of sifted self raising flour
Finely grated zest of 1 lemon
75 ml of San Pellegrino sparkling limonata
vegetable oil for deep frying
Icing sugar for dusting on top
Method
Combine ricotta, eggs, sugar, zest in a medium bowl.
Add the flour and limonata and mix gently. This batter is very
forgiving and a few lumps are an addition to the texture.
Pour oil into a shallow saucepan, and heat over medium-high heat.
Drop tablespoon of batter into the hot oil and fry, in batches, for 2-3 minutes or until golden.
Drain on paper towels and serve hot, dusted with icing sugar.
Silvia Colloca
Silvia Colloca is a Roman-born cook, opera singer and cookbook author who has spent the last decade documenting the regional cooking of Italy from her home in Sydney. She fronts Silvia’s Masterclass, working through the country one mother-recipe at a time. Her style is patient: fresh pasta by hand, long-rise focaccia, sauces built slow.
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