Lemon Ricotta Fritters

• 1 pound whole milk ricotta cheese
• 4 large eggs
• 2/3 cup all-purpose flour
• 1 tablespoon sugar
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1 tablespoon fresh-sqeezed lemon juice
• Zest of one lemon
• Vegetable Oil for frying
• Confectioner's sugar for dusting

1. Whisk ricotta and eggs together until well mixed and slowly incorporate flour and sugar then fold in butter, lemon juice and zest and salt. Cover the batter and let it sit for up to an hour before frying.
2. Preheat your oven to 200 degrees Fahrenheit and line a cookie sheet in paper towels. Pour enough oil into a large saucepan to come halfway up the sides of the pan and heat over high heat until oil reaches 365 degrees Fahrenheit.
3. Using a tablespoon, gently drop spoonfuls of batter into the hot oil. Don't put too many in at a time because they will stick together if crowded. Cook the fritters for about 3 minutes each, turning once to ensure that they are nicely browned on all sides. Using a wire skimmer or slotted spoon, remove fritters from the oil and place on the paper towels and place in the preheated oven to stay warm while you make the remaining fritters.
4. When all the fritters are done, plate the fritters and dust with plenty of confectioner's sugar. I use a small sieve to sift the sugar over the plate. We have plenty of lemon balm growing in the garden, so I add some to the plate as a garnish to enhance the lemony fragrance and add a springtime touch.

milk ricotta cheese, eggs, allpurpose, sugar, unsalted butter, salt, freshsqeezed lemon juice, lemon, vegetable oil, dusting

Taken from food52.com/recipes/10523-lemon-ricotta-fritters (may not work)