These fritters were pretty east to make! I think it would be pretty cool to experiment with different flavors. I made one change; I used gluten flour instead of regular flour.

• 1 Cup plus 2 tablespoons (8-ounce carton) ricotta cheese
• 2 large eggs, lightly beaten
• 1-1/2 tablespoons butter, melted
• 1 tablespoon sugar
• Zest of one lemon
• 1/8 teaspoon nutmeg, freshly ground
• 1/8 teaspoon salt
• 1/3 cup all-purpose flour
• olive oil
• Fruit syrup or honey

1. Place the ricotta in a medium bowl. Whisk in the beaten eggs until well mixed. Add the butter, sugar, lemon zest, nutmeg, and salt; mix well. Stir in the flour until well combined. Set the mixture the mixture aside for 2 hours.
2. Pour the olive oil into a small, deep saucepan to a depth of 1 inch and turn the heat to medium-high. Heat the oil to 365 degrees.
3. Gently drop in the batter on tablespoon at a time. Do not crowd the pan. The fritters will puff up and brown. Use a chopstick or a wooden spoon (do not use anything plastic) to flip them over to brown on the other side.
4. When the fritters are done, take them out and place them on a paper towel so the excess oil can drain. Serve the fritters hot and drizzle with fruit syrup or honey.