Ricottalemonandhoneyfritters Recipes

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ZUCCHINI, HAM, BASIL AND RICOTTA FRITTERS



Zucchini, Ham, Basil and Ricotta Fritters image

Make and share this Zucchini, Ham, Basil and Ricotta Fritters recipe from Food.com.

Provided by OzLolly

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup self raising flour
2 eggs
20 g butter, melted
1/3 cup milk
sea salt
cracked pepper
1/2 cup ricotta cheese
1/4 cup basil leaves, torn
75 g leg ham, torn
1 zucchini, cut into long thin strips
vegetable oil, for shallow frying

Steps:

  • Whisk together the flour, eggs, butter, milk, salt and pepper in a large bowl.
  • Fold through the ricotta, basil, ham and zucchini.
  • Heat 2 tablespoons of oil in a small, non-stick frypan over medium heat.
  • Add half of the mixture to the pan and cook for about 4 minutes each side. Set aside.
  • Repeat with 2 tablespoons of oil and the rest of the mixture.
  • Cut into wedges to serve.

Nutrition Facts : Calories 577.6, Fat 25.4, SaturatedFat 13.6, Cholesterol 264, Sodium 792.6, Carbohydrate 55.2, Fiber 2.8, Sugar 3, Protein 31

LEMON RICOTTA FRITTERS



Lemon Ricotta Fritters image

These mouthwatering fritters are golden brown outside, soft and cakelike inside, and have a lovely citrusy and creamy flavor from the classic duo: lemon ricotta. Fritters are great served warm with jam or honey. -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Time 30m

Yield about 2 dozen.

Number Of Ingredients 11

1 cup all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons grated lemon zest
Pinch salt
3 large eggs, room temperature
1 cup whole-milk ricotta cheese
3 tablespoons sugar
1/2 teaspoon lemon extract
Oil for deep-fat frying
Confectioners' sugar
Honey or strawberry jam

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.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 58mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON RICOTTA FRITTERS WITH FRESH BERRY JAM



Lemon Ricotta Fritters with Fresh Berry Jam image

Provided by Bobby Flay

Time 55m

Yield Approx: 36 fritters

Number Of Ingredients 17

4 to 6 cups vegetable oil
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon grated lemon zest
1/4 teaspoon salt
1 cup whole milk ricotta
2 large eggs, lightly beaten
3 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting
Lemon zest, for garnish
Quick Berry Jam, for accompaniment, recipe follows
1 pound fresh strawberries, tops cut off and halved
1/2 pint blackberries
1/2 pint raspberries
1/2 to 3/4 cup sugar, depending on sweetness
1 tablespoon fresh lemon juice

Steps:

  • Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F. Whisk together the flour, baking powder, zest, and salt in a bowl. Whisk together the ricotta cheese, eggs, granulated sugar, and vanilla in another bowl, then whisk into the flour mixture. Working in batches, gently drop in 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, garnish with lemon zest and serve with Quick Berry Jam.
  • Combine the berries and 1/2 cup of the sugar in a bowl and coarsely mash with a potato masher. Let the berries sit at room temperature for 15 minutes to allow the berries to release some of their juice. Taste for desired sweetness and add remaining sugar if necessary. Transfer berries to a medium saucepan, add lemon juice and cook until thickened, about 5 minutes. Transfer to a bowl, cover and refrigerate until chilled or serve immediately: transfer to a bowl and set the bowl over an ice bath, stirring until jam is cooled.

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