On the subject of fritters, whether sweet or savoury, the idea is that they should always be fried in plenty of oil, preferably in just one type of seed oil. In the case of sweet fritters, peanut-oil is recommended. Add the batter to hot oil and always check the temperature. Once drained, the fried product should be dried with kitchen paper to remove excess oil. Add salt or sugar only just before serving.
Boil the lemon and orange peel, the vanilla pod and the mint leaves in water. Season with a pinch of salt. Cook the tagliatelle nests in the water. When cooked, drain the pasta and re-shape the nest. Leave to cool so that they return to their original shape. Make the batter, mix the egg yolks, flour, milk and grappa in a bowl. Do not let any lumps form, season with salt and sugar, only at the end gently add the stiff whisked egg whites. Dip the cold nests into the batter and fry until golden. Drain and dry well. The fritter can be accompanied with hot jam mixed with mustard. Spoon the mascarpone and ricotta sweetened with icing sugar beside the hot fritter. Sprinkle with icing sugar and bitter cocoa powder.