After making my baked ziti, I had leftover ricotta cheese.  I could have frozen it after opening it, but, I didn’t.  Instead of letting it go to waste, I searched the internet for recipes that used ricotta cheese, and came across ricotta fritters.

Ricotta fritters are Italian pastries, much like zeppoles you’d usually find at a pizza shop.  Some people even say it’s similar to funnel cake, which most people enjoy having at fairs or amusement parks.  Anyway, whatever they are, they are DELICIOUS!

Straight out of the oil Ricotta Fritters

1.      Vegetable oil, for frying
2.      3 large eggs
3.      1/4 cup granulated sugar
4.      1/2 teaspoon pure vanilla extract
5.      1/2 pound whole milk ricotta cheese (1 cup)
6.      1 1/4 cups all-purpose flour
7.      2 teaspoons baking powder
8.      Confectioners’ sugar, for dusting

1.      In a large saucepan, heat 2 inches of vegetable oil to 375°. Set a large wire rack over a baking sheet, top with paper towels and position it near the saucepan.
2.     Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended.
3.     Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8.
4.     Arrange the fritters on a platter and dust well with confectioners’ sugar.

MAKE AHEAD The fritter batter can be refrigerated for up to 6 hours. Fry just before serving.
Everyone enjoyed them! I even froze some to save for my sister.  They taste best warm.