Here's another winning recipe from Grace Johnson's c. 1950s hand-written cookbook purchased last year at a stoop sale near my house.
Ricotta cheese puffs, I learned (thanks, Google) are traditionally served in Italy at Carnevale, the last celebration before lent begins. But trust me, these are good any time (especially if one's baking oven is broken and making desserts on the stove top is called for).
These are reminiscent of doughnuts, but are packed full of protein. In fact, if you have a child who's a fussy eater, ricotta cheese puffs would be a great way to entice them to each some nutritious calorie-packed dairy.
I recommend using an excellent ricotta (often available at specialty or Italian shops) instead of the bland supermarket variety. After all, the cheese is the star of this dessert.
Start by making the batter. (I neglected to take many photos, as I was distracted by a house full of guests when I made these). Below, is the end of the batter.
Fry them up in some oil heated to 360 degrees. (My oil was too hot; hence they got a little too brown. But they were still quite tasty.)
Drain them on paper.
Then dust with confectioner's sugar. I put the sugar in a paper bag and, adding a couple of puffs at a time, shook to cover them.
Below is the recipe as written and, below that, is the same recipe written in an easy-to-follow method. What I love about Grace Johnson's book, is that it is full of the ethnic recipes (Chinese, Jewish, etc.) popular in Brooklyn in the 1950s and 1960s.