Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Farro Barocco
Save Recipe Print
Rum and Ricotta Fritters: Fritelle di Ricotta e Rhum
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
3 dozen fritters
Level:
Intermediate
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
3 dozen fritters
Level:
Intermediate

Ingredients

Directions

In the bowl of a food processor, pulse the ricotta until it is smooth and creamy. Turn the ricotta out into a large bowl and add the lightly beaten yolks, the rum, and the sugar, beating well. Sift together the flour and baking powder and add to the ricotta mixture. Add the egg whites to a large bowl and using a whisk or hand-held mixer, beat until stiff but not dry peaks. Fold them gently into the ricotta mixture.

In a large, heavy-bottomed pan over a medium flame, slowly heat at least 4-inches of extra-virgin olive oil. Before the oil reaches the smoking point, form the fritters by dropping scant tablespoonfuls of the batter into the bubbling oil. Cook the fritters until golden, then turn, and cook the other side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining fritter batter.

Dust with confectioners' sugar and serve.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Homemade Ricotta

Recipe courtesy of Ina Garten

Orange Ricotta Cookies

Grilled Radicchio with Ricotta Salata

Recipe courtesy of Giada De Laurentiis

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Hot Buttered Rum

Recipe courtesy of Duchin Lounge

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Spaghetti Aglio E Olio

Recipe courtesy of Ina Garten

Spaghetti Aglio e Olio

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword