il buco's Ricotta Fritters

By Executive Chef Ignacio Mattos
(Serves 6-8)

Ingredients:

• 2 eggs
• 1 ½ tbsp. sugar
• 10 oz. sheep’s milk ricotta
• 2/3 cup flour
• 3 tbsp. baking powder
• 3 tbsp. Vin Santo
• Zest of one Lemon
• Peanut or canola oil, for frying

Procedures:

1) Combine all ingredients and let rest in refrigerator.
2) Scoop the batter into peanut or canola oil heated to 350 degrees inside of a deep fryer or deep saucepan.
3) Fry until golden brown.
4) Serve with a nice drizzle of saba* or vin cotto and sprinkle powdered sugar on top.  Serve.

*(Saba is a cooked trebbiano and lambrusco grape must that is then aged. It has a syrupy sweet, deep and complex spice, grape and figs.)

These fritters will be featured at il buco’s 6th Annual Pig Roast, being held this Sunday, September 20th from 1-8 PM. Plates are $20 (cash only) and available on-site.  Chef Ignacio Mattos will be cooking up dishes like farmer’s market panzanella, Flying Pig’s Farm pig, apple and peperoncino sausage and of course, a slow-roasted, 200 lb. heritage breed Crossabaw pig. il buco is located at 47 Bond St., between Lafayette St. and Bowery.