Ricotta Castagnole, delicious Italian Carnival sweet dough balls.
Prepare thick bottom, 6-7 inches diameter pan and pour vegetable oil in it.
In a mug, combine flour and baking powder and leave aside.
Mix eggs in medium sized bowl, to get foamy texture. Add ricotta, milk and flour with baking powder. Combine well.
Heat the oil to get approx 175 C / 340 F.
Prepare a plate with several layers of kitchen paper to be close to the stove.
Using tea spoon, drop the batter balls into the oil.
Fry 6 – 7 balls maximum at one time to keep the temperature at the same level.
Turn castagnole while frying to be golden brown all over. It should last for 3 minutes.
Remove fried castagnole using slotted spoon. Place on a paper towel to remove excess oil.
After few seconds remove to clean plate, dust with icing sugar and serve while still warm.