Rum and Ricotta Fritters a La Lucana

Directions

1. 1
   In a large bowl, beat the ricotta with a hand mixer until smooth and creamy.
2. 2
   Lightly beat the egg yolks in a small bowl and stir in to the ricotta along with the rum, vanilla and maple syrup.
3. 3
   Sift together the flour and baking powder and pour into the ricotta mixture.
4. 4
   In another bowl, beat the egg whites with a hand mixer until the peaks are stiff but not dry; fold gently and thoroughly into the batter.
5. 5
   Heat 3-4 inches of peanut oil in a medium saucepan over just a little higher than medium heat.
6. 6
   When hot, but not smoking, form the fritters by dropping scant dessert spoons of the batter into the oil.
7. 7
   Cook until golden brown, turning and cooking on each side, about five minutes.
8. 8
   Remove with a slotted spoon and drain on paper towels.
9. 9
   Serve warm with warm chocolate spice sauce and to make it even more decadent - powdered sugar!