Food Network: Ricotta Fritta: Ricotta Fritters

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Ricotta Fritta: Ricotta Fritters
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1/2 pound almond macaroons
1/2 cup powdered sugar
1 pound fresh ricotta
1/2 teaspoon freshly ground cinnamon
3 large eggs
1 1/2 cups flour
1 tablespoon water
2 cups fine dried bread crumbs
Oil, for frying
Whipped cream
1 cup honey
Confectioners' sugar, for garnish

Directions
Preheat the fryer to 350 degrees F.

In the bowl of a food processor, combine the macaroons and process until finely ground. Add the
sugar, cheese, cinnamon, and 2 of the eggs. Continue to process until incorporated.
Form the cheese mixture into small balls, about a tablespoon each.
Roll the balls in the flour, coating completely. In a shallow bowl, beat the remaining 1 egg and the
water. Dip each ball in the egg wash, letting the excess drip off. Finally, dredge each ball in the
bread crumbs, coating completely.
Fry the balls in batches until golden brown, about 2 minutes. Remove from the oil and drain on paper
towels.
Place a dollop of the whipped cream in the center of each serving plate. Lay the fritters around the
whipped cream. Drizzle the fritters with the honey. Garnish with confectioners' sugar.