Made these ricotta fritters recently, not knowing exactly what to classify them as. SPQR refers to them as "contemporary antipasto", and they contain cayenne pepper, fennel pollen and curry powder, so I anticipated them to be a starter with a touch of sweetness. After making them however, I'd put them firmly in the dessert category. A modern dessert - not too sweet, with some savory notes. Whatever you classify them as, they're delicious.