Rum and Ricotta Fritters a La Lucana

1. 1

   In a large bowl, beat the ricotta with a hand mixer until smooth and creamy.

2. 2

   Lightly beat the egg yolks in a small bowl and stir in to the ricotta along with the rum, vanilla and maple syrup.

3. 3

   Sift together the flour and baking powder and pour into the ricotta mixture.

4. 4

   In another bowl, beat the egg whites with a hand mixer until the peaks are stiff but not dry; fold gently and thoroughly into the batter.

5. 5

   Heat 3-4 inches of peanut oil in a medium saucepan over just a little higher than medium heat.

6. 6

   When hot, but not smoking, form the fritters by dropping scant dessert spoons of the batter into the oil.

7. 7

   Cook until golden brown, turning and cooking on each side, about five minutes.

8. 8

   Remove with a slotted spoon and drain on paper towels.

9. 9

   Serve warm with warm chocolate spice sauce and to make it even more decadent - powdered sugar!

* Per serving · 4 servings · Values may vary.

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