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1. In a medium bowl, combine ricotta and eggs, and mix
until smooth. Add flour,
baking powder, salt, cinnamon, sugar and vanilla. Mix
again to make a smooth batter.
2. Fill a wide, shallow skillet with about 3/8 inch
of oil. Place over medium-high heat
until a bit of batter sizzles when dropped in. Drop rounded
teaspoons of batter into pan,
5 or 6 at a time. When batter puffs and undersides turn
golden brown, after about 1 minute,
flip kisses and allow to brown again for about 1 more
minute. Transfer browned kisses to
paper towels to drain, and continue until all batter
is used.
3. Pile kisses in a rough pyramid on a serving plate.
Pass confectioners' sugar through a
small fine-meshed sieve evenly over baci. Serve immediately.
