2 quarts canola oil
8 oz. ricotta cheese
¾ cup all-purpose flour
2½ Tbsp granulated sugar
1½ tsp baking powder
½ tsp freshly grated nutmeg
2 extra-large eggs
2 Tbsp honey
2 tsp pure vanilla extract
¼ cup confectioner’s sugar

Warm Blueberry Sauce:
2 cups fresh or frozen blueberries
½ cup water
3 Tbsp sugar
2 tsp cornstarch dissolved in ¼ cup
cold water
Garnish:
Confectioner’s sugar

1. Heat oil in a low-sided, 6-quart saucepan over medium-high heat until a deep-frying thermometer registers 370° F. Line a baking pan with paper towels.
2. Meanwhile, place the ricotta in a bowl. Using a rubber spatula, break up the curds, loosening the consistency, but retaining its texture.
3. In a large bowl, sift together the flour, granulated sugar, baking powder and nutmeg. Make a large well in the center. Place the eggs, honey and vanilla in a medium bowl and whisk to combine. Pour the egg mixture into the well. Using a whisk, gradually draw the flour mixture into the egg mixture. Continue until all of the flour mixture has been incorporated.
4. Add the ricotta and gently fold into the batter until just combined; the ricotta will remain visible in the batter.
5. Carefully spoon the batter, 1 tablespoon at a time, into the hot oil, being careful not to overcrowd the pan. Fry until golden on the outside, but still slightly runny on the inside, about 1 minute, turning about halfway through. Using a slotted spoon, remove fritters from oil and transfer to lined baking pan. Repeat with remaining batter.
6. When cool enough to handle, sift confectioner’s sugar over fritters and transfer to a serving platter. Serve with blueberry sauce.

Blueberry Sauce:
1. Place the blueberries in a saucepan over medium heat and stir gently until warm.
2. Add remaining sauce ingredients and mix very gently until a smooth sauce forms, about 10 minutes. Serve warm.

NOTE: For those of you who can’t get ricotta cheese, cottage cheese can be substituted, but break it up well using a rubber spatula to try to avoid any large pieces of curd.