Ricotta Fritters

May 30, 2014

Ricotta Fritters… sounds a little fancy, doesn’t it?

These fritters are really not as fancy as they seem.  Just a simple, delicate, not overly sweet, deep fried morsel with a hit of lemon.  Think, a cross between a funnel cake and doughnut, but with better ingredients.  Serve with coffee in the morning if you’re feeling luxurious or with fresh strawberries as dessert.  Either way, Confectioners’ sugar is a must.

Ricotta Fritters from Simplifed Feast 1

You’ll need just two bowls, a whisk, heavy saucepan, and a deep fat thermometer if you have one.

Ricotta Fritters from Simplifed Feast 2

While your oil is heating, whisk together flour, baking powder, zest, and 1/4 tsp. salt in a bowl.  In another bowl, whisk together ricotta, eggs, sugar, and vanilla until smooth.

Ricotta Fritters from Simplifed Feast 3

Then, whisk the flour mixture in with the ricotta mixture until smooth.

The oil should be 370 degrees F when using a thermometer, but if you don’t have one  just heat oil over medium heat for about 5 minutes.  I used my cast iron Le Creuset dutch oven for this.  Drop a little bit of the batter into the oil and if it bubbles feverishly, but not too feverishly, then you’re ready to start frying.

Gently drop in mounded teaspoons of batter and fry until deep golden, turning occasionally.  As you’re frying, be mindful of the oil temperature, too.  Don’t let things get too hot so where the outside of the fritters quickly turn golden and the inside hasn’t fully cooked.

Ricotta Fritters from Simplifed Feast 4

Even though these are fried, they’re not as heavy-tasting as you would think.  These fritters have a delicate flavor, thanks to the ricotta, hint of lemon, and baking powder.

Ricotta Fritters from Simplifed Feast 5

Go ahead… indulge!

 

Ricotta Fritters

To print this recipe, click here for the PDF version
Slightly adapted from Epicurious.com, Gourmet April 2008
Yield: About 2-3 dozen fritters
 

Ingredients:

4-6 c. vegetable oil, or enough to fill saucepan with 1 1/2 inches

3/4 c. all-purpose flour

2 tsp. baking powder

Zest from 1 lemon

1/4 tsp. salt

1 c. whole-milk ricotta

2 large eggs

1 tbs. granulated sugar

1 1/2 tsp. vanilla extract

Confectioners’ sugar for dusting

 

Method:

Heat 1 1/2 inches oil in a large wide heavy saucepan until it registers 370 degrees on a deep-fat thermometer.

Meanwhile, whisk together flour, baking powder, zest, and 1/4 tsp. salt in a bowl.  In another bowl, whisk together ricotta, eggs, sugar, and vanilla until smooth.  Then, whisk in flour mixture.

Working in batches, gently drop in teaspoons (or a bit more) of batter and fry, turning occasionally, until deep golden.  Transfer with a slotted spoon to a paper towel-lined baking sheet to drain and cool.

Dust generously with Confectioners’ sugar and serve.

Enjoy!

 

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One Response to “Ricotta Fritters”

  1. Ann Wright Says:

    Sounds divine darling Lauren, can’t wait to make this!! love you much Grannie Annie


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