Lemon Ricotta Fritters w/ Lemon Cardamom Sugar

24 fritters

Ricotta Batter

2 cups whole milk ricotta

4 eggs

¼ cup sugar

The zest of 2 lemons

1 ½ cups flour

1 Tbsp. baking powder

Salt

Tasteless oil (canola, safflower or vegetable)

Lemon Cardamom Sugar

½ cup sugar

The zest of 2 lemons

½ tsp. cardamom

Procedure

1.     In a bowl mix ricotta, eggs, sugar and lemon until well combines. Sift together flour baking powder and salt, Mix the dry ingredients into the ricotta mixture until just combined. Let batter rest 20 minutes.

2.    In a larger flat bowl or container combine sugar, lemon zest and cardamom, mix to blend the flavors (fingertips work best). Let stand.

3.    Heat a tasteless oil in a deep pan (fill to 1/3) on medium heat. When hot (drip a small about of batter in the pan and it should immediately react. Using a small ice cream scoop drop the batter into the oil, fry about 6 at one time. Turn the fritters once during the cooking when golden brown. Drain fritters on a paper bag or sheet pan lined with a rack. Repeat with remaining dough.

4.    Cool fritters slightly then roll in the lemon sugar mixture Serve immediately.

Batter can be made 1 day in advance but do not fry until ready to serve.