Step 1

Lightly beat eggs in a large bowl. Add the sugar and combine well.

Step 2

Pour in the milk and the rum and stir in the ricotta cheese. Add the yeast and mix it thoroughly into the liquid.

Step 3

Now add the lemon zest and a small pinch of salt. Gradually add the sifted flour and mix well.

Step 4

Cover the batter with a tea towel and let it rest for an hour at room temperature.

Step 5

Heat the sunflower oil in a large pan or skillet (there should be enough to almost submerge the frittelle). The temperature of the oil should be about 160°C.

Step 6

Drop a spoonful of batter into the oil (be careful not to burn yourself as the oil may splash). Repeat this four or five times (depending on the size of your pan).

Step 7

Cook your frittelle in small batches, be careful not to put too many into the pan at once.

Step 8

Rotate each ball of batter to ensure even cooking. When they have turned a golden brown colour, remove them from the oil with a slotted spoon and place on some kitchen roll to absorb the excess oil, patting them down gently.

Step 9

Sprinkle a little icing sugar over your frittelle and serve them while they're still warm! Buon appetito!