Whiz the ricotta in a food processor until smooth. In a large bowl, lightly beat egg yolks , then add the ricotta, rum and sugar and stir until smooth. Sift the flour together with the baking powder and stir into the ricotta mixture.
In a clean bowl beat the egg whites until stiff (3 in total) ensuring that the mixture doesn't dry out, then fold them gently but thoroughly into the ricotta mixture.
Next, heat about 6cm of oil in a heavy-based pan over moderate heat and, when hot (but not smoking hot), drop small tablespoons of batter into the oil. Cook until golden brown, turning only once.
Remove with a slotted spoon and drain briefly on paper towels. Serve in heated bowls, dusted with icing sugar and if desired you can add ice-cream or a dollop of cream.
Serves 4 and takes around 25 minutes.
