Ricotta Fritters . . .

4 to 6 cups vegetable oil

3/4 cup all purpose flour

2 teaspoons baking powder

1 teaspoon grated lemon zest

1 cup whole-milk ricotta

2 large eggs, lightly beaten

2 tablespoons ganulated sugar

1 1/2 teaspoons pure vanilla extract

Confectioners sugar for dusting

 

Heat 1 1/2 inches oil in a large wide heavy sauce pan until it registers 370º.

Meanwhile, whick togethr flour, baking powder, zest and 1/4 teaspoon salt in a bowl.

Whisk together ricotta, eggs, granulated sugar and vanilla in another bowl, then whick in flour mixture.

Working in batches, gently drop a level teaspoon of batter into the heated oil and fry, turning occassionally until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

Dust generously with confectioners sugar.