Sambuca cookies

Ingredients

• 1 egg
• 100 gm ricotta cheese
• 40 gm plain flour
• 1 tsp baking powder
• 2 tsp sambuca liqueur 
• 1 tsp sugar
• 1 tsp orange zest 
• Vegetable or corn oil for fry
• 1 tsp icing sugar, to serve

Method
                 Put the egg and ricotta into bowl and beat together until smooth.Add the flour baking pd sambuca,sugar and grated orange zest.Beat the mixture again to make a smooth batter.
                         Pour about 2 cm oil into frying pan,heat untill a small piece of bread sizzles when you drop it into the pan and browns.Oil a teaspoon measure and gently drop rounded teaspoons of the ricotta batter into the pan.
                          The little cookies will puff up slightly and turn golden underneath,so flip them over carefully.
Once they are golden all over left them out with a slotted spoon and place them on a plate lined with one or two sheets of kitchen roll to get red of excess oil.
                  Carry on cooking until all the mixture is used up then turn off the heat under the oil.Once the cookies have cool a bit push the icing sugar through a small sieve to dust them thickly.
             If you are not eating them straight away,pop them per-sugared cooked cookies on a rack over a tin in 150 degree C oven and keep them worm for up to one hour.
                  Serve with an espresso, with 1 tsp of sambuca added, for each person.