Twice now I’ve made a mistake when offering these fritters to people who are picky eaters. I used the full name of ‘Ricotta Fritters’ to which they replied, “I don’t like ricotta,” after crossing their arms and declining the offer. Both times I bullied the naysayers (both adults, I might add) into trying them and their eyes popped over just how good they are. In fact, the whole plate of them disappeared very quickly.
These are essentially donut holes that you can dip into any one of our maple syrups. The ricotta doesn’t add much flavor, it just makes them very light and moist. They are even the rare donut that still tastes fresh the next day. I’ve paired them here with Whiskey Barrel-Aged Maple but they would be delicious dipped into whichever is your favorite.
So call them donut holes or fritters or Sunday morning fried bliss, but leave out ‘ricotta’ in the name and these will be a household favorite.
