120 grams ricotta
50 grams plain flour
1 teaspoon baking powder
15 grams icing sugar
icing sugar, extra for dusting
amarena jam, for filling
Press the ricotta through a sieve to make sure it's smooth and light - whisk in the egg. Sift in the plain flour, baking powder and icing and stir until just combined. The mixture should be fairly thick.
To shape the zeppole - use a small ice-cream scoop if you have it or as I've done in this case, two spoons to roughly shape them into small rounds. You should aim to get about 12 donuts from the mix.
Deep-fry the balls until golden and cooked through - for these small donuts, they should take about a minute. Keep turning them to ensure an even golden colour.
Once cooked, place them on paper towels to remove any excess oil and then dust them with icing sugar.
To fill these donuts I've used a syringe - I've sieved the jam first to make sure it's perfectly smooth - the holes in this syringe are very small and any lumps will cause a blockage. If you don't have a syringe, you could also use a piping bag with a fine point.
Only fill them once they have all been cooked and finish them with another light dusting with icing sugar.
Serve at once and try not to eat them all yourself!