Ricotta Fritters

• Vegetable oil, for frying

• 3 large eggs

• 1/4 cup granulated sugar

• 1/2 teaspoon pure vanilla extract

• 1/2 pound whole milk ricotta cheese (1cup)

• 1 1/4 cups all-purpose flour

• 2 teaspoons baking powder

• Confectioners' sugar, for dusting

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Directions

1. 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.

2. 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.

3. 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.