Frittelle di Ricotta e Rhum alla Lucana

• 20 ounces fresh whole-milk ricotta
• 5 eggs, separated
• 1/4 cup dark rum
• 2 tablespoons sugar
• 1 1/3 cups all-purpose flour
• 3 teaspoons baking powder
• Peanut oil
• Confectioners sugar

1. In the work bowl of a food processor, pulse the ricotta until it is smooth and creamy.
2. Turn the ricotta out into a large bowl and add the lightly beaten yolks, the rum, and the sugar, beating the ingredients well.
3. Sift together the flour and the baking powder and add it to the ricotta mixture.
4. Beat the whites to stiff but not dry peaks and fold them, gently and thoroughly, into the ricotta mixture.
5. In a large, heavy-bottomed pan over a medium flame, slowly heat at least 4 inches of peanut oil and, before the oil reaches the smoking point, form the fritters by dropping scant tablespoonfuls of the batter into the bubbling oil.
6. Cook the fritters until golden, turning them and cooking the other side.
7. Remove the fritters from the oil with a slotted spoon to drain a moment on absorbent paper towels before dusting them with confectioners sugar.
8. Serve the fritters warm on a Sunday morning with a pot of hot chocolate with rum.

wholemilk ricotta, eggs, dark rum, sugar, flour, baking powder, peanut oil, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/frittelle-di-ricotta-e-rhum-alla-lucana-391198 (may not work)