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Ricotta Balls




Ricotta Balls
source Phyllis Asilo
categories dessert, family cookbook, italian
yield
prep time
total time

INGREDIENTS
  • 1 Lb Ricotta
  • 2 Egg
  • 1 tsp Vanilla
  • 3 Tbsp Sugar
  • 1 Cup Milk
  • 3 Cup Presto Flour
  • Oil
  • Powdered Sugar

    • INSTRUCTIONS
  • 1. Mix all together, add flour and refrigerate ½ hour or more. Can keep in refrigerator for 1 week or more.
  • 2. Take spoonful at a time. Drop in hot oil until brown. Drain on paper towel or brown bag.
  • 3. Sprinkle with powdered sugar.

    • NOTES

    NUTRITION