These were really good and a great way to use up any leftover ricotta from lasagna.
I made a 4-serving version, using 3/4 cup of ricotta, 1/8 cup Egg Beaters, 1.5 tsp sugar, 1/2 tsp vanilla, 1.25 tsp baking powder, and 1/4 cup flour. I also used a medium sized cookie scoop to ensure they were all uniform and would cook evenly. They were delicious right out of the oil. However I cooked them the night before, stored them in an airtight container wrapped in paper towels and then baked them until hot the next day. Tasted perfect! Tasted like little donut holes!
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