20 ounces fresh whole milk ricotta
5 eggs
1/4 cup dark rum
2 tablespoons sugar
1 1/3 cup all-purpose flour
1 tablespoon baking powder
Peanut oil
Confectioners' sugar
Directions: one line for each direction. When saved the lines will be numbered.
In the bowl of a food processor, pulse the ricotta until it is smooth and creamy. Turn the ricotta out into a large bowl and add the lightly beaten yolks, the rum, and the sugar, beating well.
Sift together the flour and baking powder and add to the ricotta mixture. Beat the whites to stiff but not dry peaks and fold them gently into the ricotta mixture.
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. Cook the fritters until golden, then turn, and cook the other side.
Remove with a slotted spoon and drain on paper towels. Dust with confectioners' sugar.
This recipe yields 3 dozen fritters.
Rating: ()
Added On: April 15, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-2E09) - from the TV FOOD NETWORK
