1/2 pound almond macaroons (crushed fine in blender)
1 pound Ricotta cheese
2 tablespoons sugar
1/2 teaspoon cinnamon
3 eggs, beaten
1 cup flour
1 egg, beaten (for coating)
2 cups Breadsmith Dry Breadcrumbs (see recipe)
1 1/2 cups oil (for frying)
Mix macaroons, Ricotta, sugar, cinnamon and 3 eggs in a bowl.
Flour your hands and roll mixture into balls.
Dip in beaten egg and coat with breadcrumbs.
Heat oil in a skillet and fry a few fritters at a time.
Remove with a slotted spoon and sprinkle with confectioner's sugar.
Serve hot or cold. Makes 3-4 dozen.