Ricotta Fritters

Vegetable oil, for frying

Egg - 3

Sugar - 1/4 cup

Vanilla extract - 1/2 tsp

Ricotta - 1 cup

AP Flour - 1 1/4 cup

Baking powder - 2 tsp

Confectioners' sugar, for dusting

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.

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.

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.