Ricotta Cheese Fritters Recipe
From lillyann 14 years agoIngredients
- FOR THE FRITTERS shopping list
- * 4 cups canola oil, for deep-frying shopping list
- * 1/2 cup all-purpose flour shopping list
- * 1/2 cup cake flour shopping list
- * 1 tablespoon baking powder shopping list
- * 1 teaspoon coarse salt shopping list
- * 4 large eggs shopping list
- * 1/4 cup granulated sugar shopping list
- * 1 pound ricotta cheese, drained shopping list
- * 2 tablespoons finely grated lemon zest shopping list
- * 1/2 teaspoon pure vanilla extract shopping list
- * confectioners' sugar, for dusting shopping list
- FOR THE curd shopping list
- * 8 large egg yolks shopping list
- * 1 cup granulated sugar shopping list
- * 2 teaspoons finely grated lemon zest shopping list
- * 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons) shopping list
- * 1/4 teaspoon coarse salt shopping list
- * 4 ounces (1/2 cup) cold unsalted butter, cut into small pieces shopping list
How to make it
- Directions
- Make the curd:
- 1. Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes. Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour (or up to 3 days).
- 2. Make the fritters: Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl.
- 3. Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth.
- 4. Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners' sugar. Transfer curd to a serving bowl, and serve with fritters.
- Makes About 40 (serves about 6)
- Notes:
- Chilling the ricotta mixture after mixing it allows the flavors to come together and makes the balls easier to form.
- Using a freshly made ricotta makes all the difference in these delicious fried morsels.
- Do not crowd the pan; cook only a few fritters at a time. They taste best when served immediately after frying.
The Rating
Reviewed by 7 people-
love this one thanks
momo_55grandma in Mountianview loved it -
Sounds Really Delicious.
goblue434 in Anniston loved it -
what a great recipe... thank you for posting it...
five forkspeetabear in mid-hudson valley loved it
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