Frittelle di Ricotta e Rhum alla Lucana

1. 1

   In the work bowl of a food processor, pulse the ricotta until it is smooth and creamy.

2. 2

   Turn the ricotta out into a large bowl and add the lightly beaten yolks, the rum, and the sugar, beating the ingredients well.

3. 3

   Sift together the flour and the baking powder and add it to the ricotta mixture.

4. 4

   Beat the whites to stiff but not dry peaks and fold them, gently and thoroughly, into the ricotta mixture.

5. 5

   In a large, heavy-bottomed pan over a medium flame, slowly heat at least 4 inches of peanut oil and, before the oil reaches the smoking point, form the fritters by dropping scant tablespoonfuls of the batter into the bubbling oil.

6. 6

   Cook the fritters until golden, turning them and cooking the other side.

7. 7

   Remove the fritters from the oil with a slotted spoon to drain a moment on absorbent paper towels before dusting them with confectioners sugar.

8. 8

   Serve the fritters warm on a Sunday morning with a pot of hot chocolate with rum.

* Per serving · 4 servings · Values may vary.

No additional tips available.