1tbspxylitol sugar alternativeavailable in stores as Total Sweet Xylitol
1lemon zestfinely grated
1 egg yolk
oil for frying
White & Brown Rice Flour Blend – keep this in a jar to make this and other recipes
175ghalf white and half brown rice blend
Drain the ricotta: turn into a colander and leave to drain until dry, about 30 minutes or overnight.
Heat the oil in a deep fat fryer to 180C, or a deep sided pan filled one third with oil.
Place the flour, xanthan gum, baking powder, xylitol and lemon zest into a bowl and mix together evenly. Add the egg and yolk; next add the drained ricotta cheese and again mix well.
Spoon the dough into a piping bag (not fitted with a nozzle) and when the oil is hot, pipe small balls of dough straight into the hot oil. If you don’t have a piping bag, roll little balls of mixture between metal spoons and transfer to the oil.
Cook a small batch at a time, swirling and turning with a slotted spoon so you get an even colour and until nice and golden: about 3- 4 minutes.
Drain well on kitchen paper and then roll in cinnamon dusting while still warm.
Serve warm and fresh straight away. The recipe makes about 30 to allow 4 servings of six little bites.