Ricotta Cheese Fritters (Frittelle di Ricotta)

These are flat, unleavened fritters, a very traditional Sicilian cookie. The ricotta keeps them moist. Don't fry too many at a time or the oil will lose heat.

• 1 cup ricotta cheese
• 1 1/3 cups all-purpose flour
• 2 eggs
• 1/8 teaspoon cinnamon
• grated zest of 1 small lemon
• 1 tablespoon honey
• 4 tablespoons water
• oil for deep frying
• cinnamon sugar for dusting

METHOD

Put ricotta in medium size bowl. Stir in flour, eggs, cinnamon and grated zest. Set aside for two hours.

Take a heaping tablespoon of dough into your hands and form into rings by pressing into a small donut size. Making a hole in the center. (We used the top of a salt shaker, using the edge that screws on the shaker, but if you have nozzles for pastry bag, they are handy.) When all fritters are shaped, fry them a few at a time in a frying pan with an inch of hot oil. Remove with a slotted spoon and place on paper towels to absorb extra oil.

Dissolve honey in water in a small pan over low heat.

Brush honey over finished fritters and sprinkle with cinnamon sugar.

Yield: About 20 fritters

recipe from www.inmamaskitchen.com

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