Sunny Sunday mornings in the spring are for me a time of peaceful indulgence in the slow and easy transition between those cool and crisp mornings to the prospects of warm afternoon sunshine outside my kitchen window. What a perfect time to put on a pot of hot coffee and leisurely stir up a batch of these simple little rum and ricotta fritters — light, airy and golden like the day to come, and just like little pieces of the fluffiest and most delectable pancakes you can imagine. Dusted with icing sugar or dipped in maple syrup or a warm spiced chocolate sauce, the memory of the scents and flavors will linger gloriously in your nose and mouth for hours.
Marlena de Blasi, from whose book I adapted this recipe, describes standing on winter mornings in Lucania waiting for the shops and street stalls to open just to buy these little "fritelle di ricotta e rhum". With these warm fritters at hand, I can quite imagine that a winter morning in southern Italy must be just as much a treat as a spring morning here in Canada.
|Rum and Ricotta Fritters|
|Recipe by Lisa Turner|
Adapted from A Taste of Southern Italy: Delicious Recipes and a Dash of Culture
Published on April 24, 2008
Simple little rum and ricotta fritters — light, airy and golden like little pieces of the fluffiest and most delectable pancakes you can imagine
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