These are fabulous little morsels; just make sure the oil is hot enough and the inside will be fluffy and light. The recipe makes about 30, to allow 4 servings of six little bites. Double up if you need to make more.
1 egg, beaten
45g brown rice flour blend (see recipe)
1 teaspoon castor sugar
1 level teaspoon Gluten-Free baking powder
1/8 level teaspoon xanthan gum
finely grated zest 1 lemon
pinch of cinnamon (optional)
Place the ricotta in a colander and leave to drain until dry, about 30 minutes or best overnight.
Pour the egg into a bowl, add the flour, sugar, baking powder, xanthan gum and lemon zest, and then mix really well. Add the cheese and mix well again.
Heat the oil to a temperature of 180 ̊C.
Either roll the mixture into small balls, or, using a piping bag (with no nozzle), pipe small balls and drop into the hot oil. Cook in small batches until nice and golden, swirling with a spoon so you get an even colour, about 3 minutes.
Drain well on kitchen paper and sprinkle icing sugar and cinnamon, if you like.
Serve hot and fresh straight away.
If you pipe the dough into a straight line and use a large star nozzle, the result will be like churros. Sprinkle with sugar and serve with a chocolate dip.
Ensure you drain the Ricotta for at least 30 minutes or best overnight.