Fritelle di Ricotta
MAKES ABOUT 15 FRITTERS
I’m not even going to talk about this one. These fritters are too good to be talked about. You just have to make them, eat them, and don’t say anything to anyone. I know the recipe says “makes about 15 fritters,” but who cares? Sit down, beg for forgiveness first, then eat them all, feel guilty about it, pray, pay your dues, and do it all over again next month. Once a month, you are allowed to stuff your face with ricotta and chocolate fritters. It’s the perfect substitute for a bottle of whiskey when you have had a very bad week. Not that I endorse drinking to forget.
Mix the ricotta cheese, mini chocolate chips, and flour in a bowl until well combined.
Pour the oil into a large sauté pan and place over medium-high heat.
Using 2 spoons, scoop the ricotta mixture into slightly flat football-shaped fritters and place them carefully into the hot oil. Let the fritters cook until they are crisp and brown on the outside.
Using a slotted spoon, pull the fritters out of the oil one by one and put them on a paper towel to drain. As they cool, dust them with sugar.
1 lb. ricotta cheese
½ cup mini chocolate chips
3 tbsp. flour
1 quart olive oil
Sugar for dusting