Blend together the milk, flour and raw egg, getting a fairly liquid batter.
Heat a frying pan with the oil and immerse the fritter molds (flower, butterfly or heart-shaped, with handles), to heat them; immerse each mold in the batter for 3 seconds and then in the boiling oil until the batter hardens.
Place the fitters on a tray lined with paper towels and sprinkle with sugar.
Cover one half of every fritter with previously sieved fresh ricotta, sugared as desired (perhaps adding grated organic lemon zest) and cover with the other halves.
Dust with confectioner's sugar.
Cocoa, coffee or liqueur can be added to the batter. Chocolate flakes or little pieces of candied fruit can be added to the ricotta filling.
This recipe is taken from the book La cucina di Pantelleria - Tradizione e innovazione by Grazia Cucci and Gianni Busetta