Ricotta fritters with rosemary-orange syrup

Okay folks, I am finished! I quit the sugar and white flour free month, I just had enough! I am not keen to eat sweets, it is not the point but I miss baking extremly! I can't help it. My mind is full with ideas, combinations and I gotta let myself go and bake! Yeah, sure I could bake and give it as a gift to a friend or something, I normally anyway give away half of the cakes or cookies or anything I bake. But I must try it if I experiment around! So today I am here with ricotta fritters, that I actually made using Hungarian túró. The recipe is pretty popular at the moment among a couple of fellow Hungarian foodies, so I had to give these ago. I had the idea to serve it with rosemary-orange syrup, let's enjoy the last days of the citrus season!

Ingredients:
for the ricotta fritters:
original recipe of the fritters here
500 g ricotta or Hungarian túró
100 g vanilla sugar
3 eggs
250 g flour
2 teaspoons baking powder
zest of 1 lemon
peanut oil for deep frying
for the syrup:
100 g sugar
100 g water
1 orange
1 twig rosemary

For the fritters whisk together ricotta (use real ricotta, not the creamy stuff!) with vanilla sugar, eggs and lemon zest. Finally fold in flour and baking powder. Form small balls out of the batter with wet hands and fry them in 180°C hot oil. Serve with the syrup or sprinkle with icing sugar.
Bring sugar with water to the boil and cook for 5 minutes, then remove from the heat. Peel orange and add it to the syrup among the rosemary and let it infuse for an hour. Drain and fill into a bottle.