Ingredients
For 12-16 fritters

250 grams ricotta,
1 egg,
50 grams of flour,
1 tablespoon of rum,
oil for frying,
about 100 grams of sugar

These fluffy and creamy fritters (sometimes also called “castagnole” for their size and colour that resemble chestnuts) are part of a recipe for “The Emilian Great Mixed Fry” in Ada Boni’s cookbook, Regional Italian Cuisine. From fried lamb chops to tagliatelle fritters, fried custard to apple fritters or rice croquettes, in the “Great Mixed Fry”, the more variety, the better. Fried sweet treats are also typical of Carnival time all over Italy. From Tuscan cenci (fried pastry “rags”) to Neopolitan graffe (doughnuts), frying sweets is a tradition to celebrate the final days of abundance and rich foods before the fasting of Lent. There are many versions of ricotta fritters that differ from region to region. Ada Boni’s are simple, delicate and creamy. You could add 2 tablespoons of sugar to the filling if you like, and a grating of orange or lemon zest or some vanilla extract are nice additions. You could also substitute the rum for some vin santo, sambuca or Marsala.

Combine ricotta, the egg, flour and rum to create a creamy mixture. Heat enough oil in a small saucepan so that the fritters can float. Use two spoons to place portions of the mixture (about the size of chestnuts) in the hot oil and cook them until they are puffed and well-browned – it should take about 90 seconds. If they are cooking too quickly, lower the flame slightly. Drain the fritters on kitchen paper and, while warm, roll them in the sugar to coat.

source: cucina.corriere.it/