Step 1

1 Line a colander with cheesecloth or paper towels; suspend it over a bowl or place in the sink

Step 2

2 Add the ricotta; let it sit for 30 minutes to drain

Step 3

3 Discard any resulting whey, or reserve it for another use

Step 4

4 Combine the drained ricotta, salt, eggs, 1/2 cup sugar and the vanilla bean scrapings in the bowl of a stand mixer or hand-held electric mixer

Step 5

5 Beat on medium speed until well incorporated

Step 6

6 Stop to scrape down the sides of the bowl

Step 7

7 Sift together the flour and baking powder

Step 8

8 On low speed, gradually add the mixture to the bowl; once it is incorporated, increase the speed to medium-high and beat until smooth and slightly airy

Step 9

9 Stop to add the citrus zests; beat on low speed to incorporate

Step 10

10 Cover and refrigerate for at least 1 hour and up to a few days

Step 11

11 When ready to fry, line a bowl with a few layers of paper towels

Step 12

12 Place a good amount (start with 1 cup) of sugar in a separate bowl

Step 13

13 Heat the oil in a heavy-bottomed saucepan (so the oil's at least 3 inches deep) over medium-high heat to 350 degrees

Step 14

14 Use a standard-size ice cream scoop to drop 3 or 4 portions of dough (slightly smaller than a table-tennis ball) into the hot oil

Step 15

15 Fry for about 5 minutes, until deep brown, turning the bomboloni as needed

Step 16

16 The doughnut balls should sound hollow when tapped

Step 17

17 Use a slotted spoon to transfer the bomboloni to the paper-towel-lined bowl; blot for a minute or two, then transfer to the bowl of sugar and toss to coat evenly

Step 18

18 Repeat with the remaining dough

Step 19

19 Serve right away