On Friday night I made ricotta. I'd been starting my cheddar for the Forging Fromage cloth-banded cheddar challenge, and had an enormous amount of whey, so I thought I'd re-cook it and skim off the ricotta before portioning up the whey for other uses.
So on Saturday morning I had a nice cupful of fresh, milky ricotta and a strong urge to make ricotta fritters for brunch.
I largely followed Orangette's recipe, although as my ricotta was really very wet and I didn't have quite enough, I only used 2 eggs, and a bit of extra flour, and I used Cointreau instead of brandy or bourbon to bring out more of the citrus flavour. When they were cooked, I dusted them with golden icing sugar and cinnamon, and served them with slices of mango and large cups of coffee. Heaven. Absolutely gorgeous. Obviously (well, it should be obvious!) we weren't able to eat the whole batch in one sitting, but they stayed crisp as they cooled, and as the afternoon wore on, the pile on the plate gradually dwindled to nothing.