Sweet Ricotta Fritters

1. 1

   Beat 1 1/2 cups ladyfinger crumbs, Ricotta, egg yolks, sugar, orange zest and nutmeg in medium mixer bowl until blended.

2. 2

   Refrigerate covered at least one hour.

3. 3

   While batter is resting make Raspberry Sauce.

4. 4

   Heat 3 inches oil in 4 quart heavy non-enamel saucepan over medium heat to 325 degrees deep-fry thermometer.

5. 5

   Using about 13 cup batter for each fritter, shape cheese mixture into eight 1 1/2-inch long ovals.

6. 6

   Lightly beat egg whites in shallow bowl just until frothy.

7. 7

   Dip ovals in egg white to coat all sides; let excess drip back into bowl.

8. 8

   Roll ovals in remaining 3/4 cup ladyfinger crumbs, then place slightly apart on wire rack to allow coating to set.

9. 9

   Add half the fritters to the oil and fry, stirring gently, until deep golden brown on all sides, 2 minutes.

10. 10

    Remove with skimmer or slotted spoon and drain on paper towels.

11. 11

    Repeat with remaining fritters.

12. 12

    Serve warm with Raspberry Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.