8 oz. fresh ricotta
2 lg. eggs
1/3 c. all-purpose flour
1 1/2 tbsp. softened butter
Grated peel of 1 1/2 lemons
Salt
Vegetable oil or shortening
Granulated sugar

Put ricotta in a bowl and mix well with a wooden spoon until it is smooth. Place eggs in another bowl and beat with a fork or whisk. Add to ricotta, beating with a whisk. Add the flour gradually, beating well. Add the butter, lemon peel and a pinch of salt, beating with a whisk until well amalgamated.

Let rest for 2 hours at room temperature.

Put oil or shortening in a saucepan, using enough to let it come up 2 inches on the side. When the oil is quite hot (375 degrees on a thermometer), put in the batter, a teaspoonful or tablespoonful at a time (depending on the size you want). Do not overcrowd pan.

When the fritters are golden brown on one side, turn and brown on the other side. When ready, transfer with a slotted spoon on paper towels to drain. Repeat the procedure until all the batter is used.

Sprinkle liberally with granulated sugar and serve hot.