The oldest established Jewish community is in Rome, where these Italian-style Sufganiyot are an annual tradition. Made with rich ricotta, they’re sure to please the entire family. Italy has been home to a very large Jewish community since ancient times. Italian Jews have introduced much of their cuisine to Italians, and similarly much of Italy’s wine and food have influenced Jewish foods. These delicacies are not only served for Hanukkah, but also for Venetian Carnevale, and by other Italian regions for religious and non-religious events.
- 4 eggs
- 1 1/2 Cups sugar
- 1 teaspoon vanilla extract
- 1 pound ricotta cheese
- 1 Cup flour
- 2 teaspoons baking powder
- vegetable oil; for frying
- Beat eggs in large bowl until fluffy. Add 1/2 cup sugar and vanilla and mix well. Add ricotta and blend.
- Combine flour and baking powder and fold into egg mixture a little at a time.
- Cover bowl with towel and let batter rest 1 hour at room temperature.
- In deep fryer or saucepan, heat about 2 cups oil over medium heat and drop a few tablespoons batter into hot oil.
- When fritters turn golden, 3 to 4 minutes, transfer to plate and blot excess oil off with paper towel. Repeat with remaining batter.
- Roll fritters in remaining 1 cup sugar and serve hot or cold.
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