Frittelle di Ricotta e Mirtilli

2 Eggs

1 Cup of ricotta

2 Tablespoons of sugar

1/4 cup milk

2 Cups Self raising Flour

1 teaspoon vanilla essence

Grated rind of a 1 lemon

Handful bluberries (or a few more if you want more)

Mix all of the wet ingredients. Add the flour and mix. At the end add the blueberries and fold through.

Heat sunflower oil in a frypan and using a tablespoon, scoop the mixture and drop into the oil. Careful not to have the oil too hot or they will burn.

Pop the cooked mini donuts onto paper towels as you cook them so they excess oil drains. Sprinkle with icing sugar to serve and eat.