Rum Ricotta Fritters

This is SUCH a yummy treat! A great thing to bring to parties or the office. Make sure you serve them warm, though. If you have to package them up prior to serving, make sure you re-heat prior to serving. Don't add the powdered sugar until the last minute or it becomes slimy.

Rum-Ricotta Fritters
Courtesy of 'Food Network All Star Favorites'.

Yields: 3 1/2 dozen fritters

Extra-virgin Olive Oil for frying
20 ounces fresh whole milk ricotta
5 large eggs, separated, yolks lightly beaten
1/4 cup dark rum
2 tablespoons granulated sugar
1 1/3 cups all-purpose flour
1 tablespoon baking powder
Confectioners sugar

1. In a large, heavy-bottom pan over medium heat, slowly heat 3-4 inches of extra-virgin olive oil to 350F-375F.

2. In the bowl of a food processor, pulse the ricotta until smooth and creamy. Add the lightly beaten yolks, rum and sugar, beating well.

3. Pour ricotta mixture into large bowl. Sift together flour and baking powder and add to ricotta mixture.

4. Beat the whites to still, but not dry, peaks and fold into ricotta mixture.

5. Drop SMALL tablespoons of batter into oil. Cook until deep golden brown and flip. Remove with a slotted spoon and dry on paper towels.

6. Serve immediately. Dust with confectioners' sugar just before serving (do not store fritters with confectioners sugar as it will make re-heating a mess).

Kitchen Tip: Do not worry if the batter looks too wet; that's the secret to these delicious fritters.