Recipe

Ricotta Cheese Fritters Recipe Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 4 months, 1 week ago The batter for these delicious cloud-like fritters is flecked with lemon zest for a flavor that's subtle rather than sharp. A side of cool, satiny lemon curd for dipping reinforces the citrus theme -- and almost upstages the main event. Prep:60m Cook:10m Servings:8	Lillyann
	ricotta cheese desert deserts fritters lemon vanilla butter italian

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Ingredients

FOR THE FRITTERS

* 4 cups canola oil, for deep-frying

* 1/2 cup all-purpose flour

* 1/2 cup cake flour

* 1 tablespoon baking powder

* 1 teaspoon coarse salt

* 4 large eggs

* 1/4 cup granulated sugar

* 1 pound ricotta cheese, drained

* 2 tablespoons finely grated lemon zest

* 1/2 teaspoon pure vanilla extract

* Confectioners' sugar, for dusting

FOR THE CURD

* 8 large egg yolks

* 1 cup granulated sugar

* 2 teaspoons finely grated lemon zest

* 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons)

* 1/4 teaspoon coarse salt

* 4 ounces (1/2 cup) cold unsalted butter, cut into small pieces

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.

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