Ricotta Fritters


These surprisingly light fritters are best when made with fresh ricotta; if only commercial ricotta is available, drain off any excess moisture before proceeding.

**3 eggs, lightly beaten
2 tbsp. sugar
1 lb. ricotta
1 cup flour
4 tsp. baking powder
5 tbsp. brandy
2 tsp. finely chopped lemon zest
Pinch of salt
Vegetable oil
Confectioners' sugar

  1. Combine eggs, sugar, ricotta, flour, baking powder, brandy, lemon zest, and a pinch of salt in a medium bowl. Mix well, cover, and refrigerate for 1 hour.

  2. Heat about 3'' vegetable oil in a large saucepan over medium-high heat. Drop rounded teaspoonfuls of batter into hot oil and fry, a few at a time, until golden, about 5 minutes. Drain on paper towels, dust with confectioners' sugar, and serve.

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