To begin preparing our delicious ricotta and pear fritters, start with the batter. Gently heat the milk in a bain-marie, being careful not to let it boil, as this could affect the rising process. Dissolve the fresh yeast in the warm milk.
In a large bowl, using a whisk, gradually combine the milk, sugar, and flour. Mix well until you obtain a smooth, lump-free batter. Add the ricotta and a pinch of salt, then whisk thoroughly until everything is well incorporated.
Next, peel the pears, remove the cores, and cut them first into wedges and then into small cubes. Add the pears to the batter and mix well. Cover the bowl with plastic wrap and let the mixture rise in the turned-off oven with the light on for about 2 hours.
After the resting time, heat plenty of peanut oil in a deep, wide pot to a temperature between 165°C and 175°C (330–350°F). Dip a spoon into the hot oil, then scoop up a spoonful of batter and gently slide it into the oil, using a second spoon if necessary.
Fry about five fritters at a time, turning them frequently. After about 5 minutes, or once they are evenly golden, remove them and place them on paper towels to absorb any excess oil.
While still warm, roll the fritters in granulated sugar. The ricotta and pear fritters are now ready to be served.
How to store ricotta and pear fritters:
The fritters can be stored for up to 1 day under a glass cake dome or covered container.