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1
In a large pot, bring 4 cups water to a boil with the lemon zest and cinnamon stick.
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2
In a large mixing bowl, sift together the flour and a pinch of salt.
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3
Carefully pour the boiling water into the mixing bowl with the flour mixture.
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4
Once all the water has been added, use a wooden spoon to mix the flour and water until it has the consistency of thick oatmeal.
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5
Let the mixture cool at room temperature for 10 minutes.
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6
Mix the eggs into the flour 1 at a time, waiting until fully incorporated before adding the next.
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7
Add the baking soda, ricotta and sugar and whisk together.
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8
Add the liquid mixture to the cooled flour mixture.
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9
Using a wooden spoon, stir until the egg mixture is incorporated throughout the flour mixture.
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10
This may take a few minutes.
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11
In a 12-inch frying pan, heat 4 cups olive oil over a medium-high flame until hot but not smoking, about 375 degrees F. Working in batches, drop the flour mixture by the tablespoonful into the hot oil.
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12
Turn rounds once so that they are golden on each side.
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13
As soon as a little fritter is lightly golden, remove from the pan and let drain on a plate lined with paper towels.
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14
Work until all the frittelletti mixture has been used, adding more olive oil to the pan if necessary.
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15
Serve hot with a dusting of confectioners' sugar.
