1/2 c. sugar
1 pound whole milk ricotta cheese
2 1/2 c flour
1 heaping Tbs baking powder
1 tsp vanilla
1/4 tsp freshly grated nutmeg
oil for frying
powdered sugar or cinnamon sugar (1 c sugar + 2 tsp cinnamon)
In a large bowl, whisk the eggs, sugar, ricotta, flour, baking powder, vanilla and nutmeg just until blended (over mixing will make fritters tough).
In a deep, heavy pot or electric fryer, heat 2-3 inches of oil to 325. Drop the batter by small ice cream scoopfuls or rounded tablespoon into the oil and fry for 2-3 minutes, turning often. Don’t crowd the pot–fry in batches if necessary. Drain on brown paper bags and repeat until all are fried. Dust with powdered sugar or roll in cinnamon sugar. Best served warm immediately.