Sfingi: fried choux filled with ricotta

Make a second batch of the choux dough for the sfingi.

Spoon the dough straight into the oil in oblong shapes and fry 7 minutes per side at 325, as they are big and dense and need time to cook inside.

Let them cool completely.

Fill with the ricotta filling and top with a candied cherry (candied citrus zest too, if available).