Fritelle da Imperadore Magnifici (The Magnificent Emperor's Fritter)
Ricotta Fritters  

Fritelle or frictelle are small fritters, fried foods, of great variety that were very popular in the Middle Ages and often sold from street vendors. This recipe comes from a fourteenth century cookbook called simply “Libro per cuoco.” Although the recipe’s title sounds grand, it is similar to our contemporary preparation. In the fourteenth century, they made it with fresh cheese, beaten egg whites, flour, and pine nuts and sprinkled it with sugar when finished.

Today, these simple fritters are considered a passatempo, a kind of small cocktail snack had with a drink before any formal dining begins.  

1 cup fresh ricotta cheese
3/4 cup all-purpose unbleached flour
Salt to taste
1 large egg  
1 tablespoon dry Marsala wine or rum
6 cups olive oil, or canola oil for deep-frying  

1. In a medium-size bowl, blend the ricotta, flour, salt, egg, and Marsala wine with a fork. Cover with plastic wrap and leave to rest for 30 minutes in the refrigerator.

2. Preheat the frying oil in a deep-fryer or an 8-inch saucepan fitted with a basket insert to 375 degrees F.
Deep-fry several soup spoonfuls of the ricotta dough at a time without crowding the fryer until golden, about 4 to 5 minutes, turning if necessary.
Let drain on paper towels.
Let the frying oil cool completely, strain through a porous paper filter and save the oil for a future use.

Enjoy Your Highness!