canola, peanut or other mild vegetable oil, for cooking
icing sugar, for dusting
1In a large bowl, combine the apple, ricotta, eggs and cinnamon, stirring until well blended. Add the flour and salt and stir just until combined.
3Line a large plate, skillet or baking sheet with paper towels. In a shallow pot set over medium-high heat, heat an inch or so of oil until it’s hot but not smoking - a scrap of bread should sizzle when dipped in. Drop small spoonfuls of the fritter mixture into the oil without crowding the pan - I use a small spoon and scoop it up along one edge, making a longish fritter.
5Cook for a few minutes, turning as they turn golden on the bottom, until they’re deep golden all over. Transfer to the paper towels with tongs or a slotted spoon. Let drain while you cook the rest, and douse them in icing sugar while they’re still warm.