Ricotta Fritters

Whisk the egg with sugar, vanilla sugar, baking powder, and salt.

Add the melted butter and stir to combine.

Drain any excess liquid from the ricotta, add it to the egg mixture, and gently stir until smooth.

Add the flour and mix. If the dough feels a bit too wet, add a little more flour.

Lightly dust your work surface with flour, turn out the dough, shape it into a log, and cut it into equal pieces.

Flatten each piece slightly with your palm and shape the fritters: cover with an inverted glass and make soft circular motions to smooth the edges—this gives them a neat, uniform shape. If the dough sticks, lightly dust the glass with flour.

Heat a skillet with vegetable oil over medium heat.