I first tasted sheep's milk ricotta cheese
at the Old Chatham Sheepherding Company, a delightful dairy farm in Upstate New York where the milk comes from sheep (instead of cows) and the shepherds are llamas (instead of dogs). Sheep's milk is richer, has more calcium and is sweeter than cow's or goat's milk, and it makes wonderful cheese. These fritters have a delicious crisp
and tender insides, like a dessert version of hush puppies.
You can use any good-quality ricotta for this recipe, or even a mild fresh goat cheese
. It adds moisture and a little richness to the dough
, binding the ingredients together without making it wet. Ricotta is the second cooking of whey
which makes a light fresh cheese.