Ricotta Dessert Puffs

This simple dessert is sweet, dippable and shareable. Served alongside hot fudge or warm berry sauce.
Servings 12 6 Puffs Per


  • 2 lbs Polly-O Impastata
  • 6 Eggs beaten
  • ½ cup Granulated Sugar
  • Tbsp. Baking Powder
  • 2 cup Sifted Flour1 tsp. Salt
  • Cinnamon Sugar or Confectioners’ Sugar
  • Optional: Hot Fudge Sauce or Warm Berry Sauce


  • Mix the Polly-O Impastata, eggs, granulated sugar and baking powder. Let stand for 1 hour.
  • Mix in the flour and salt and beat until smooth.
  • Drop batter by teaspoons into heated oil to 350°F and cook until puffed and browned slightly.
  • Remove from the oil and drain on paper towels.
  • Dust the fried puffs with confectioners’ or cinnamon sugar.

To Serve:

  • Place 6 fried ricotta puffs onto a serving plate alongside a ramekin of hot fudge or warm berry