Ricotta fritters (castagnole di ricotta)
Fritters
A favorite of Emilia-Romagna, these ricotta fritters usually appear as part of the array of Carnival treats found at this time of year. <br /> <br />I took inspiration from Roman food writer Ada Boni's Italian Regional Cooking. Her castagnole recipe is extremely basic (I added sugar and citrus to the mixture), but I like that she calls only for a little flour, as many of today's recipes use half ricotta and half flour for a more solid fritter. <br /> <br />There are so many was to play with this recipe: Take out the orange and/or lemon, use an aniseed (or any other) liqueur instead of rum, add vanilla, or substitute confectioners' sugar instead of granulated sugar. I often see this recipe with baking powder too, which makes them puff up more and become spongier -- but they remain much more delicate without it. <br /> <br />You can also bake these if you prefer not to deep fry, though they do come out crunchier.
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