Frittelle di Ricotta: Sweet Fritters for Carnevale

During Carnevale the streets of Italy fill with colorful costumes, elaborate masks and confetti, and sweet fritters are a key feature of the celebrations across the country. Whether scooped into puffy donuts or rolled flat and cut into crispy ribbons, there is a delicious fritter at every party. These frittelle di ricotta have a tender texture thanks to the fresh ricotta in the dough.

Ingredients for 10 people

• 2 cups (500 grams) cow's milk ricotta, drained
• 1/3 cup (60 grams) sugar
• 3 large eggs
• 2 cups (200 grams) pastry flour
• 2 teaspoons (10 grams) baking powder
• 1 teaspoon (5 grams) salt
• Vegetable oil, for frying
• Confectioners' sugar, for dusting

How to make Frittelle di Ricotta

1. In a large bowl, combine the ricotta, sugar and eggs. Sift the flour, baking powder and salt together, then fold the dry ingredients into the ricotta mixture with a rubber spatula (or a stand mixer fitted with the paddle attachment). Cover and refrigerate for 1 hour.
2. Line a baking sheet with paper towels. Fill a Dutch oven or stockpot with several inches of oil, clip a candy thermometer to the pot and place it over medium heat. Bring the oil to 325°F (165°C) and adjust the heat to keep it at that temperature while you fry.
3. Working in batches, use a very small gelato scoop to drop golf ball-sized portions of batter directly into the oil. Fry until dark brown, 6 to 7 minutes. Remove the fritters with a slotted spoon or skimmer and transfer them to the prepared baking sheet to drain briefly. Dust with confectioners' sugar and serve warm or at room temperature.