Ricotta Fritters

A cousin of the donut hole, a relative of the zeppole, this compulsively eatable dessert/snack showcases fresh ricotta’s versatility. What other ingredient can you pair with blistered snap peas in a salad, with tomato and basil in a pasta, and then fry for dessert? I remember Sara Jenkins serving them first at il Buco with a lovely pomegranate molasses inspired by her time in Lebanon. Since then, they’ve become staples at our annual sagre di maiale, or pig roast, but they’re delicious year-round.

Makes approximately 20 fritters

1¾ cups fresh whole milk ricotta cheese, drained in cheesecloth overnight

¾ cup unbleached all-purpose flour

¼ cup apricot liqueur

4 large egg yolks

⅔ cup confectioners’ sugar, plus more for sprinkling

Zest and juice of 1 lemon

⅛ teaspoon fine sea salt

Vegetable oil, for frying

¼ cup pomegranate molasses, preferably Al Wadi brand

1. In a small bowl stir together the ricotta, flour, and apricot liqueur. In a large bowl whisk the egg yolks, confectioners’ sugar, 1 tablespoon lemon juice, lemon zest, and salt. Combine the ricotta mixture and egg mixture. Cover the batter and refrigerate for 15 minutes.

2. Preheat the oven to 325°F.

3. In a dutch oven, heat 2½ inches of the oil to 370°F over medium-high heat. Using an ice cream scoop or a large spoon, shape the dough into golf ball–size balls and carefully drop them directly into the oil, working in batches to make sure they do not touch. Fry each one until golden, turning so evenly browned, 6 to 8 minutes. Throughout, keep an eye on the oil to make sure the temperature stays steady and does not get too hot. Remove the fritters from the oil with a slotted spoon and transfer to a paper towel–lined plate to drain. Place the finished fritters on a rack on a sheet pan in the oven to keep warm while you make the rest.

4. When the entire batch is done, sprinkle with confectioners’ sugar, drizzle with pomegranate molasses, and serve.