Ricotta Fritters with Plum Puree

• 1/2 pound ricotta cheese
• 1/2 cup all-purpose flour
• 3 tablespoons brandy
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon finely grated lemon zest
• 1 large egg, beaten
• Pinch of salt
• Vegetable oil, for frying
• Confectioners' sugar, for dusting
• Blood Plum Puree

1. In a large bowl, mix the ricotta with the flour, brandy, granulated sugar, baking powder, lemon zest, egg and salt.
2. Cover and refrigerate for 1 hour.
3. In a medium saucepan, heat 2 inches of vegetable oil to 300 on a candy thermometer.
4. Without crowding, drop tablespoons of the batter into the hot oil and fry over moderate heat until golden brown and cooked through, 1 1/2 to 2 minutes per side.
5. Drain the fritters on a rack set over a baking sheet and repeat with the remaining batter.
6. Dust the fritters with confectioners' sugar and serve hot or warm with the Blood Plum Puree.

ricotta cheese, allpurpose, brandy, sugar, baking powder, lemon zest, egg, salt, vegetable oil, confectioners, puree

Taken from www.foodandwine.com/recipes/ricotta-fritters-with-plum-puree (may not work)