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Ricotta Fritters

From Italian Cooking and Living, October/November 2004

    vegetable oil for frying
    4 cups flour
    1 tablespoon plus 1 teaspoon baking powder
    3 pounds ricotta, drained
    8 eggs
    1/2 cup granulated sugar
    ground cinnamon for dusting
    confectioners' sugar for dusting
In a large saucepan over medium-high heat, warm enough oil for deep frying. Meanwhile, in a bowl, combine the flour, baking powder, ricotta, eggs and granulated sugar. Mix until the batter is smooth and uniform. Carefully lower the batter into the hot oil, 1 tablespoon at a time. Fry until the fritters are golden brown, about 3 minutes. Remove with a slotted spoon, and drain on paper towels. (You will have to do this in batches.) To serve, dust with the cinnamon and confectioners' sugar. Makes 30 fritters

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