Ricotta Fritters with Plum Puree

• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1/2 pound ricotta cheese
2. 1/2 cup all-purpose flour
3. 3 tablespoons brandy
4. 1 tablespoon granulated sugar
5. 2 teaspoons baking powder
6. 1 teaspoon finely grated lemon zest
7. 1 large egg, beaten
8. Pinch of salt
9. Vegetable oil, for frying
10. Confectioners' sugar, for dusting
11. Blood Plum Puree

1. In a large bowl, mix the ricotta with the flour, brandy, granulated sugar, baking powder, lemon zest, egg and salt. Cover and refrigerate for 1 hour.
2. In a medium saucepan, heat 2 inches of vegetable oil to 300° on a candy thermometer. 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. Drain the fritters on a rack set over a baking sheet and repeat with the remaining batter. Dust the fritters with confectioners' sugar and serve hot or warm with the Blood Plum Puree.