Mini Ricotta Puffs

Mini Ricotta Puffs
In Italy these are called Sfingi.
Ingredients:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
a pinch OR 1/8 teaspoon salt
4 large eggs
1-1/2 teaspoons pure vanilla extract
Note: You can substitute Frangelico for the vanilla extract.
1 lb. ricotta cheese
1 quart canola oil for frying
Note: You might require more oil depending on the size of your pan or deep fryer
Glaze:
1-1/4 cups honey
2 tablespoons water
Confectioners' sugar for sprinkling on top
Method:
Sift flour, baking powder, sugar, salt, and cinnamon into a medium bowl.
In another bowl, beat eggs and vanilla with a fork or electric mixer for approximately 30 seconds.
Add ricotta cheese and continue to beat on medium speed until well blended (about 2 minutes).
Add flour mixture to ricotta cheese mixture, 1/4 cup at a time and continue to beat until all flour is incorporated into batter. Be careful not to overbeat. Batter should be thick.
Heat oil to 375 degrees.
Drop batter by rounded teaspoonfuls into oil, about 4 - 5 at a time.
Fry until puffed to a golden brown. They will double in size.
Remove with a slotted spoon when finished. About 3 - 4 minutes each. They usually flip over on their own.
Heat honey with the water in the microwave for about 1 minute. Stir and heat again for 30 seconds. Pour into a shallow bowl and roll each little cheese puff to coat. Place on a platter for serving and drizzle more honey over top and sprinkle with confectioners' sugar.
This recipe should make approximately 2 to 2-1/2 dozen.
If you have any leftovers, they can be stored in the fridge and reheated in a 350 degree F. oven.