Ingredients:

1 cup whole milk ricotta 

1/2 cup sugar

3 Oz milk

2 Oz vegetable oil 

1 tsp lemon extract

1 tsp orange extract

2 tsp baking powder

3 1/3 cups flour

Pinch of salt 

Vegetable oil for frying

Directions:

Mix ricotta and sugar in a large bowl.

Add milk, oil and extracts.

Stir until incorporated.

Mix baking powder and salt into flour.

Carefully add flour mixture to ricotta mix, a little at a time.

When all the flour is absorbed, you should have a soft dough that is not sticky.

Remove dough to working surface and knead by hand until smooth (only a couple minutes).

Form into a ball.

Cut off chunks of dough, approximately the size of a golf ball.

Roll each piece into a little rope, about 7-8” long.

Shape dough ropes into circles with legs (see picture).

Pinch securely the area where the two legs overlap.

Set aside.

Place vegetable oil into a frying pan and bring to 350F for perfect frying.

Carefully drop a few fritters in the hot oil, making sure not to overcrowd the pan.

Fry each side for a couple minutes until golden.

Remove to a platter lined with paper towels to drain.

When all fritters are done, dip each in granulated sugar, coating all surfaces well.

Serve immediately.

Makes 12 to 15 fritters, according to size.

TIPS:

Some brands of ricotta are drier than others. If your final product turns out too dry, add a little more milk. If it’s too wet, add a little more flour.

You can substitute the extracts with the zest from one lemon and one orange.

Do not add flour on your working surface or your frying oil will be a mess. The dough should be easy to work with (like play-doh) so no need for flour.