![Sugar-Dusted Vanilla Ricotta Fritters](https://cdn.statically.io/img/www.foodandwine.com/thmb/tCkPmWlncUjxVWqiVow9_AIKPyo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/gale-gands-sugar-dusted-vanilla-ricotta-fritters-xl-r-200409-2000-d316c6988d9f41ffb6941b370ad0d917.jpg)
Ingredients
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Vegetable oil, for frying
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3 large eggs
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1/4 cup granulated sugar
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1/2 teaspoon pure vanilla extract
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1/2 pound whole milk ricotta cheese (1 cup)
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1 1/4 cups all-purpose flour
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2 teaspoons baking powder
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Confectioners' sugar, for dusting
Directions
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In a large saucepan, heat 2 inches of vegetable oil to 375°. Set a large wire rack over a baking sheet, top with paper towels and position it near the saucepan.
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Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended.
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Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8. Arrange the fritters on a platter and dust well with confectioners' sugar.
Make Ahead
The fritter batter can be refrigerated for up to 6 hours. Fry just before serving.