Herbed Ricotta Fritters Recipes

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RICOTTA FRITTERS



Ricotta Fritters image

Make and share this Ricotta Fritters recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 7m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 large egg
3 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1 tablespoon Grand Marnier or 1 tablespoon fresh orange juice
1/2 cup whole milk ricotta cheese
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup oil (for frying, I use a light olive oil)
confectioners' sugar, for dusting

Steps:

  • Whisk together egg and granulated sugar, then whisk in zest, Grand Marnier, ricotta, flour, and salt until just combined.
  • Heat oil in a heavy skillet over moderately high heat until hot but not smoking.
  • Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes.
  • Transfer with a slotted spoon to paper towels to drain and cool slightly.
  • Dust fritters with confectioners sugar and serve immediately.

Nutrition Facts : Calories 1256.7, Fat 119.7, SaturatedFat 22.1, Cholesterol 137.1, Sodium 232.4, Carbohydrate 37, Fiber 0.6, Sugar 19.3, Protein 12.2

RICOTTA FRITTERS



Ricotta Fritters image

This recipe is best made with fresh ricotta, which is very dry and flavorful. If you cannot find fresh ricotta, use 2 cups supermarket whole-milk ricotta and drain it (see below).

Time 20m

Yield Makes 6 (first-course) servings; about 18 fritters

Number Of Ingredients 3

1 1/2 cups fresh whole-milk ricotta
2 to 3 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan)
Accompaniment: baked onions with thyme

Steps:

  • If using supermarket ricotta, drain in a cheesecloth-lined sieve set over a bowl, covered and chilled, 24 hours.
  • Form 1 tablespoon ricotta into a ball and flatten into a 2-inch disk. Transfer to a sheet of wax paper. Make more disks with remaining ricotta in same manner.
  • Heat a dry large heavy nonstick skillet over moderate heat until hot. Cook ricotta disks until firm enough to turn and undersides are brown in spots, 2 to 4 minutes, then carefully turn and brown other sides, about 2 minutes.
  • Transfer fritters to a platter, then drizzle with oil and season with pepper.

RICOTTA FRITTERS



Ricotta Fritters image

Provided by Lillian Chou

Categories     Dessert     Kid-Friendly     Ricotta     Spring     Summer     Deep-Fry     Party     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 dozen fritters

Number Of Ingredients 11

4 to 6 cups vegetable oil
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon grated lemon zest
1 cup whole-milk ricotta
2 large eggs, lightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
Confectioners' sugar for dusting
Special Equipment
a deep-fat thermometer

Steps:

  • Heat 1 1/2 inches oil in a large wide heavy saucepan until it registers 370°F.
  • Meanwhile, whisk together flour, baking powder, zest, and 1/4 teaspoon salt in a bowl. Whisk together ricotta, eggs, granulated sugar, and vanilla in another bowl, then whisk in flour mixture.
  • Working in batches, gently drop in level tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
  • Dust generously with confectioners sugar.

RICOTTA FRITTERS



Ricotta Fritters image

Categories     Cheese     Dairy     Egg     Pork     Appetizer     Fry     Ricotta     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (first course) or 12 (hors d'oeuvre) servings

Number Of Ingredients 10

1 pound fresh ricotta, drained of any excess liquid
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
1 (3-ounce) piece Genoa salami, peeled if necessary, finely chopped (3/4 cup)
2 large egg yolks
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 3 tablespoons fine dry bread crumbs
About 2 cups vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

  • Stir together ricotta, parmesan, salami, yolks, salt, pepper, and 3 tablespoons bread crumbs until combined. Put remaining 1/2 cup bread crumbs in a shallow bowl.
  • Line a large baking sheet with wax paper. Scoop a 1 1/2-tablespoon mound of ricotta mixture into bread crumbs, turning to coat completely, then pat into a 1/2-inch-thick oval with your hands and transfer to baking sheet. Make more ricotta fritters in same manner, arranging in 1 layer.
  • Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until thermometer registers 350°F. Fry half of fritters, gently turning over once with 2 spoons, until golden, 2 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F, then fry remaining fritters in same manner. Serve warm or at room temperature.

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