In a medium shallow bowl, combine 1/2 cup of the sugar with the cinnamon and 1/4 teaspoon salt.
In a large bowl, whisk the flour with the remaining 2 tablespoons sugar, the baking powder, lemon zest and 1/4 teaspoon of salt. Add the eggs, ricotta and vanilla and using a wooden spoon, stir just to combine.
In a large saucepan, heat 2 inches of oil to 365°. Line a baking rack with paper towels.
Using a small ice cream scoop, scoop rounded tablespoons of half the batter into the hot oil. Fry, turning once, until the fritters are golden and cooked through, about 4 minutes. Drain the fritters on the paper towels for 30 seconds, then transfer them to the cinnamon sugar and toss to coat. Repeat with the remaining batter. Serve the fritters hot.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.