Ricotta Zeppole

1 lb. fresh ricotta
1¼ cups cake flour
1 cup plus 2 tbsp. sugar
Pinch of salt
1/4 cup baking powder
1/2 cup heavy cream
1/4 tsp. vanilla extract
1 tsp. orange zest
1 egg white
1 quart vegetable oil

Pre-heat vegetable oil to 350° in a heavy-bottomed pot or deep-fat fryer.

Combine all ingredients except for the egg white in an electric mixer fitted
with a paddle. Mix until smooth on medium speed. Then add the egg white.
Mix again on medium speed to make sure egg white has thoroughly combined.

Using a spoon or a small ice cream scoop, dip the spoon into the mixing bowl
and get a spoonful of batter, then drop in the hot oil. Fry until golden brown.

Remove with a slotted spoon, and drain on paper towels. Dust with powdered
sugar immediately before serving.