Ingredients
Serves 4-6400g fresh ricotta
3 eggs
5 tablespoons caster sugar
Zest of 1 lemon
Pinch of bicarbonate soda
3 tablespoons sultanas
200g all-purpose (plain) flour
Splash of brandy
Vegetable oil for frying
About 200g white sugar
About 1-3 tablespoons of powdered cinnamon (depending on strength)
Method
Drain the ricotta of any moisture.
In a large mixing bowl lightly beat the ricotta with the eggs until it is smooth. Add the sugar, lemon zest, bicarbonate soda, sultanas, brandy and the flour and stir to combine all the ingredients. Cover with cling film and allow to rest in the fridge for about an hour.
Heat about half a litre of oil in heavy based pot. Scoop out tablespoons of the ricotta mixture and fry in batches until golden brown. Drain the fritters of any excess oil on kitchen paper.
Mix the sugar and cinnamon together and toss the hot fritters in the sugar mix.
Eat whilst hot to make more friends!