Fluffy Ricotta Fritters Recipes

LEMON RICOTTA FRITTERS

Steps:

• In a large bowl, whisk flour, baking powder, lemon zest and salt. In another bowl, whisk eggs, cheese, sugar and extract. Add to dry ingredients, stirring just until moistened., In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes or until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm with honey or jam.

RICOTTA FRITTERS

Steps:

• Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees. Line a baking pan with paper towels.
• Meanwhile, place the ricotta in a medium bowl. Using a rubber spatula, break up the curds, loosening the consistency without completely smoothing.
• In a large bowl, sift together the flour, granulated sugar, baking powder, and nutmeg. Make a large well in the center. Place the eggs, honey, and vanilla in a medium bowl, and whisk to combine. Pour the egg mixture into the well. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour. Continue until all of the flour mixture has been incorporated.
• Add the ricotta, and gently fold into the batter until just combined; the ricotta will remain visible in the batter.
• Carefully spoon the batter, 1 tablespoon at a time, into the hot oil, being careful not to overcrowd the pan. Fry until golden on outside but still slightly runny on inside, about 1 minute, turning after about 30 seconds. Using a slotted spoon, remove fritters from oil, and transfer to lined baking pan. Repeat with remaining batter.
• When cool enough to handle, sift nonmelting sugar over fritters; transfer to a serving platter. Serve with huckleberry compote.

LEMON RICOTTA FRITTERS: GOLDEN, LIGHT AND FLUFFY

Steps:

• Heat around 1 inch of oil in a medium heavy-duty pot or deep skillet. Heat over medium-high heat until the oil is about 370 degrees F.
• In a large mixing bowl, whisk together the flour, baking powder, lemon zest, and salt.
• In a medium mixing bowl, whisk together the ricotta, eggs, sugar, and vanilla until smooth.
• Add ricotta mixture to flour mixture and whisk to combine. The dough will thicken and be very sticky.
• Working in batches, use a small cookie scoop or a spoon to drop batter into the hot oil. It's hard to get perfect round fritters, so don't worry if you end up with some strange-looking shapes - they taste just as good!
• Fry until the fritters are golden brown, about 2-3 minutes, turning once. Don't be afraid to leave them in until they're a deep golden brown - the dough must cook through to the center.
• Remove cooked fritters from the oil with a spider strainer (or slotted spoon) and place on a paper towel-lined plate. Repeat until all batter has been fried.
• Sprinkle the top of the fritters with more lemon zest, and sprinkle with powdered sugar, if using. Serve warm with blackberry preserves.

RICOTTA FRITTERS

Steps:

• Mix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately.

FLUFFY RICOTTA FRITTERS

Steps:

• 1. Press ricotta through a food mill, potato ricer or a fine mesh strainer into a large bowl. Put the eggs, sugar and vanilla in another bowl and whisk til pale and light. Fold into ricotta.
• 2. Sift flour with baking powder and salt into a bowl, then fold it into the cheese and egg mixture.
• 3. Heat vegetable oil in a deep fryer to 375. Have a tray lined with paper towels and a slotted spoon or strainer at the ready.
• 4. drop level tablespoons of mixture into hot oil in batches of 6. fry for 2 to 3 minutes or til puffed and deep brown all over. You may have to turn them in the oil. Drain and serve at once, dusted with powdered sugar. Serves 4 to 6