1/2 cup plus 2 tablespoons sugar

2 tsp. ground cinnamon

1/2 tsp. salt

1 cup all-purpose flour

1 Tbl. baking powder

finely grated zest of 1 lemon

2 large eggs, lightly beaten

1 cup ricotta cheese

1 Tbl. pure vanilla extract

vegetable oil, for frying

 

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 flour, remaining 2 Tbl. sugar, baking powder, lemon zest and 1/4 tsp. 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.

Scoop rounded tablespoons of half the batter into the oil.

Fry, turning once, until the fritters are golden and cooked through, about 2 minutes each side.

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.