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Rum and Ricotta Fritters a La Lucana

18 ounces whole milk ricotta cheese
5 eggs, separated
14 cup dark rum (we used Barbancourt)
12 teaspoon vanilla
2 tablespoons honey
1 14 cups all-purpose flour
3 teaspoons baking powder
peanut oil (for cooking)


In a large bowl, beat the ricotta with a hand mixer until smooth and creamy. Lightly beat the egg yolks in a small bowl and stir in to the ricotta along with the rum, vanilla and maple syrup. Sift together the flour and baking powder and pour into the ricotta mixture. In another bowl, beat the egg whites with a hand mixer until the peaks are stiff but not dry; fold gently and thoroughly into the batter. Heat 3-4 inches of peanut oil in a medium saucepan over just a little higher than medium heat. When hot, but not smoking, form the fritters by dropping scant dessert spoons of the batter into the oil. Cook until golden brown, turning and cooking on each side, about five minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with warm chocolate spice sauce and to make it even more decadent - powdered sugar!

Source: www.food.com