Dusted Vanilla Ricotta Fritters Recipes

DUSTED VANILLA RICOTTA FRITTERS

Steps:

• In a large saucepan or deep fryer, heat 2" of vegetable oil to 375°.
• Cover a wire rack with paper towels and place on a baking sheet near your heated oil.
• While the oil is heating, in a large bowl, beat eggs, granulated sugar and vanilla with a wooden spoon. Add ricotta and blend until smooth. Add flour and baking powder and combine until JUST blended.
• Using a very small ice cream scoop, melon baller or 2 teaspoons, slide 8 walnut-size balls of fritter batter into the hot oil.
• Fry until deep golden and cooked through, 3 to 4 minutes.
• Transfer fritters to rack with a slotted spoon to drain.
• Continue frying in batches of 8.
• Arrange on a platter and dust well with confectioners' sugar and/or cinnamon sugar and serve with your favorite preserve.

LEMON RICOTTA FRITTERS WITH FRESH BERRY JAM

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.

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.

RICOTTA FRITTERS

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.

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.

RICOTTA FRITTERS

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.