In a mixing bowl, combine the flour, ricotta cheese, and egg. Mix until you form a smooth, sticky dough. If the dough feels too wet, add a bit more flour until it reaches a consistency that can be easily shaped into small balls.

Roll small amounts of the dough into bite-sized balls, about the size of a large marble. Set them aside on a floured surface.

In a large frying pan or deep skillet, heat the lard or oil over medium-high heat until it reaches about 350°F (175°C). You can test by dropping a small piece of dough into the oil—it should sizzle and turn golden within a minute.

Carefully place the dough balls into the hot oil, frying them in batches to avoid overcrowding. Fry each globi for about 2-3 minutes, turning them occasionally to ensure they’re golden brown on all sides. Once cooked, remove and place on paper towels to drain excess oil.

In a small saucepan, warm the honey over low heat with the garum (or fish sauce), stirring gently to combine. You can omit the garum if you prefer a sweeter, less savory version of globi.

Once the globi have cooled slightly, drizzle the honey mixture over them or toss them in the warm honey to coat thoroughly. Sprinkle with poppy seeds for a traditional Roman finish.

Serve the globi warm, and enjoy the rich, savory-sweet flavors of this ancient Roman dessert.