220 g flour 00;
180 g Ricotta of Bufala Campana DOP;
50 g sugar;
1 peel of lemon;
1 pinch of baking powder for cakes;
peanut seed oil;
powdered sugar.

In a bowl add the flour, yeast, grated lemon peel and sugar. Make a fountain in the middle of the flour and put the Ricotta. Stir quickly with your hands until you get a smooth and homogeneous dough. Pass the dough on a worktop and roll out with a rolling pin. Cut with a wheel or a sharp knife some rectangles and make a cut in the center of each so that frying them do not deform. In a pan heat the oil of seeds and put to cook your chat to two three at a time. Once cooked, drain with a skimmer and put them on a sheet of absorbent paper. Let them cool and then sprinkle with plenty of icing sugar.