Recipe: Lemon Ricotta Fritters (Italian)

LEMON RICOTTA FRITTERS

1 cup unbleached all-purpose flour
3/4 cup granulated sugar
1/2 cup coarsely crushed amaretti crumbs
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1 1/2 cups fresh whole-milk ricotta
Finely grated zest of 1 medium lemon
2 large eggs
1 tablespoon dark rum
1 teaspoon pure vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate, or mini chocolate chips
Olive oil (for frying)
Confectioners' sugar (for dusting)

In a medium bowl, stir together the flour, sugar, amaretti crumbs, baking powder, salt and nutmeg until thoroughly combined; set aside.

Place the ricotta and lemon zest in another bowl; set aside.

In a small bowl, use a fork to beat the eggs lightly with the rum and vanilla extract. Add the egg mixture to the ricotta mixture and whisk to combine them well. Add the dry ingredients and the chopped chocolate and use a fork to mix all the ingredients together thoroughly. Do not over-mix; a few lumps of ricotta are fine.

Heat about 2 inches (4 cups) olive oil in a large, heavy-bottomed saucepan or a deep fryer until it reaches 360 degrees F.

Working in batches, drop the batter by heaping teaspoonfuls into the oil and fry them until they are a deep golden brown on both sides. Use a skimmer or slotted spoon to remove them from the oil, and drain them on paper towels.

Serve the fritters warm, with a generous dredging of confectioners' sugar.

Makes about 15 fritters
Source: Dolce ItalianoDolce Italiano: Desserts from the Babbo Kitchen by Gina De Palma