1/2 lb. ricotta
1 egg
2 tbsp. flour
1 tbsp. brandy, rum or Marsala
1 c. salad or peanut oil
Confectioners' sugar

Beat ricotta, egg, flour and brandy in a bowl until creamy. Set in refrigerator for 3 hours. If batter is firm enough, shape into balls; if not, drop by teaspoonfuls into hot oil and fry until golden brown. Remove from oil with slotted spoon. Roll in confectioners' sugar. Serves 6.