Rum and Ricotta Fritters: Fritelle di Ricotta e Rhum

1. 1

   In the 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 well.

3. 3

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

4. 4

   Add the egg whites to a large bowl and using a whisk or hand-held mixer, beat until stiff but not dry peaks.

5. 5

   Fold them gently into the ricotta mixture.

6. 6

   In a large, heavy-bottomed pan over a medium flame, slowly heat at least 4-inches of extra-virgin olive oil.

7. 7

   Before the oil reaches the smoking point, form the fritters by dropping scant tablespoonfuls of the batter into the bubbling oil.

8. 8

   Cook the fritters until golden, then turn, and cook the other side.

9. 9

   Remove with a slotted spoon and drain on paper towels.

10. 10

    Repeat with remaining fritter batter.

11. 11

    Dust with confectioners' sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.