WE HAVE POWER. While I’m slowly rediscovering the wonderful ways of electricity by using the microwave and cooking with the lights on, here’s a recipe I cooked with my parents from one of the first few nights of the storm when we were still using up food from the refrigerator.
Frittelle Di Ricotta (Sweet Ricotta Fritters)
from Italian Festival Food by Anne Bianchi
8 ounces ricotta
2 slices soft white bread, crusts removed
1/2 cup whole milk
1/4 cup sugar
1 large egg yolk, well beaten
grated zest of 1 small orange
Olive oil for frying
flour for dredging
1 large egg, well beaten
cofectioner’s sugar for dusting
1.Place the ricotta in a large bowl and beat with a wooden spoon or electric mixer until smooth.
2. Soak the bread in the milk, then squeeze dry. Add the bread, sugar, egg yolk, and orange to the ricotta, stirring until well blended.
3. Heat 2 inches of oil in a heavy skillet to 375° F. Pinch off walnut size pieces of the ricotta mixture, dredge in flour, and then dip in the egg. Fry the fritters 4 or 5 at a time, until each turns a light golden. Remove with a slotted spatula and drain on paper towels.
4. Arrange the fritters on a serving platter, dust with powdered sugar, and serve hot.
If you’re making these with/for other people, watch out! They go FAST I had to fight my parents in the near pitch black to get at them!