Ricotta Fritters (Castagnole Di Ricotta)

• 1 cup (250 grams) ricotta
• 1 egg
• 2 tablespoons sugar, plus more for dusting
• 1/4 cup (50 grams) flour
• 1 tablespoon rum or Marsala
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange
• Vegetable oil for frying

1. Mix all of the ingredients together, except for the oil, in a mixing bowl until well combined.
2. Over low heat, heat a small saucepan with enough oil for the fritters to float. Test the heat by dropping a cube of bread or a small blob of ricotta mixture into it. You should immediately see little bubbles appear all around the bread. With the help of 2 spoons, drop tablespoon-sized blobs of the ricotta mixture into the hot oil, and fry until evenly golden-brown, about 90 seconds. You can fry several at a time, but don't overcrowd the pan or the temperature will drop too much.
3. Drain on paper towels and, while still hot, roll the fritters in extra sugar to coat. Serve warm or cold.

ricotta, egg, sugar, flour, rum, lemon, orange, vegetable oil

Taken from food52.com/recipes/33522-ricotta-fritters-castagnole-di-ricotta (may not work)