Macaroon and Ricotta Fritters (Sardinia)

Desserts

Ingredients

Almond Macaroons - 1/2 pound

Ricotta Cheese - 1 pound

Ground Cinnamon

Granulated sugar - 2-3 tbsps

Eggs - 3

Flour

Fine dry breadcrumbs

Butter for frying

Crush the macaroons to a powder and mix with the ricotta, a pinch of ground cinnamon, the sugar and 2 eggs, beaten. Beat until the mixture is smooth and well blended. With floured hands, take small pieces of the dough and shape into balls. Dip the balls in the remaining egg, beaten, and roll them in breadcrumbs.

Heat about 1/2 cup butter in a frying pan and fry the ricotta balls, a few at a time, until golden. Add more butter to the pan as necessary, and continue frying the rest of the ricotta balls in the same manner. 

Serve hot