Saffron Ricotta Zeppole with Prosciutto Crumble and Honey Drizzle

Instructions

1. 1

   In a small bowl, combine saffron threads with 2 tablespoons of warm water and let steep for 10 minutes.

   ~10 min
2. 2

   In a large bowl, whisk together ricotta cheese and granulated sugar until smooth.

   ~3 min
3. 3

   Add the steeped saffron mixture (including the water), eggs, and lemon zest to the ricotta mixture. Whisk until well combined.

   ~2 min
4. 4

   In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

   ~1 min
5. 5

   Gradually add the dry ingredients to the wet ingredients, whisking until just combined and a smooth batter forms. Be careful not to overmix.

   ~3 min
6. 6

   Preheat vegetable oil in a deep frying pan or pot to 350°F (175°C). Use a thermometer to ensure accuracy.

   ~15 min
7. 7

   While the oil heats, spread the prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until crispy. Let cool, then crumble finely.

   ~20 min
8. 8

   Carefully drop rounded tablespoons of the batter into the hot oil. Do not overcrowd the pan. Fry in batches for 3-4 minutes per side, or until golden brown and puffed.

   ~10 min
9. 9

   Using a slotted spoon, remove the zeppole from the oil and place them on a plate lined with paper towels to drain excess oil.

   ~2 min
10. 10

    Arrange the warm zeppole on a serving platter. Drizzle generously with honey and sprinkle with the crumbled prosciutto.

    ~1 min