Connie Borzi's Original Recipe
- 1 pound Ricotta cheese
- 2 eggs
- 2 cups Presto flour
- powdered sugar
- deep-frying oil (your choice)
Presto flour is easily found in Brooklyn and northern
New Jersey, but it's difficult to find elsewhere. Basically, you need
self-rising flour. You'll be mixing the ingredients together to form a
dough and then dropping small "balls" of dough into boiling oil.
The balls will sink at first, but will then rise and float when fully
cooked. This type of dessert is popular in the Italian culture, so finding
the flour might be a matter of asking around your local Italian market for
the correct flour - even if it's not called "Presto".
- Heat oil in a deep pot (use enough deep frying)
- Whip eggs and cheese with an electric mixer
- Add flour a little at a time; add a drop of milk if the mixture gets too
- Continue step 2 until the flour is fully consumed
- Continue mixing until the consistency is thick & creamy - a small
dough ball should stick to a spoon and retain its general shape even when
the spoon is upside down.
- Use a table spoon to scoop out a small ball of dough
- Drop the dough ball into the hot oil - you'll need to push it off with
your finger (see 5)
- The ball will soon rise and turn over automatically while cooking
- Cook the doughnuts until they're a golden brown and the inside is not
too doughy - this takes some experiment, and if the oil is too hot, the
donuts will get dark before fully cooking.
- Drain the donuts on a rack or paper towels; let them cool
- Sprinkle with powdered sugar
Last edited on Friday, December 10, 1999