Serves: 4
Total Calories: 546
1 In a large bowl, whisk the eggs, sugar, and vanilla until frothy. Beat in the ricotta and citrus zest.
2 Combine the flour, baking powder, and salt. Stir the mixture into the ricotta.
3 In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 370°F on a frying thermometer or until a drop of the batter placed in the oil sizzles and browns in 1 minute. Have ready a tray lined with paper towels.
4 Scoop up a rounded tablespoon of the dough. Use a second spoon to slip the dough off the spoon into the oil. Do not crowd the pan. Cook the fritters until golden brown and puffed, about 3 minutes.
5 Remove the frittelle with a slotted spoon or skimmer and drain on paper towels. Fry the remainder in the same way. Dust generously with confectioner's sugar. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ricotta Fritters recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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