Ricotta Fritters: The Best Ricotta Fritters Recipe from Cook'n

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	Ricotta Fritters

Serves: 16

It's easy recipes like this that give Italian cooking its reputation for delicious, simple food. A few ingredients are stirred together, then transformed into golden puffs to serve for dessert, breakfast, or as a snack with espresso. If you can, make these with freshly made ricotta cheese from an Italian grocer or a cheese shop, and you may find yourself singing an aria or two.

   2 cups ricotta cheese (1 pound)
   1/2 cup all-purpose flour
   1/3 cup granulated sugar
   2 large eggs
   2 tablespoons dark rum
   Grated zest of 1 orange
   Vegetable shortening or vegetable oil for deep-frying
   Confectioners' sugar for dusting

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1. If using supermarket ricotta, place the cheese in a paper towel-lined sieve set over a bowl and let stand for 1 hour to drain off excess whey. (Freshly made ricotta is firmer, and doesn't need draining.) Discard the whey and transfer the ricotta to a medium bowl. Stir in the flour, sugar, eggs, rum, and orange zest.

2. Preheat the oven to 200°F. Line a jelly roll pan with crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360°F. In batches, without crowding, carefully drop tablespoonfuls of the batter into the hot oil. Cook, turning once, until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels and keep warm in the oven while frying the rest of the fritters. Sift the confectioners' sugar over the fritters and serve warm.

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