Fluffy Ricotta Fritters Recipes

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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.

RICOTTA FRITTERS



Ricotta Fritters image

Provided by Food Network

Categories     dessert

Yield approximately 25 to 30 fritters

Number Of Ingredients 11

4 eggs
1/4 cup sugar
1 pound ricotta cheese
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 pinch salt
Oil, for frying
Powdered sugar
Chestnut honey

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.

LEMON RICOTTA FRITTERS: GOLDEN, LIGHT AND FLUFFY



Lemon Ricotta Fritters: golden, light and fluffy image

These golden, light and fluffy lemon and ricotta fritters are almost like mini donuts! They're quick to make, and sure to be a hit with the whole family.

Provided by Cookist

Time 30m

Yield 4

Number Of Ingredients 12

Vegetable oil for frying,
All-purpose flour, ¾ cup
Baking powder, 2 teaspoons
grated lemon zest, 1 teaspoon
Salt, ¼ teaspoon
Ricotta, 1 cup - whole or low-fat
Eggs, 2 beaten
Sugar, 3 tablespoons
Vanilla Extract, 1 ½ teaspoons
Icing sugar for dusting (optional),
Lemon zest for garnish,
Your favorite preserves for dipping,

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



Ricotta Fritters image

Ricotta fritters accompanied by a sweet huckleberry compote are a study in contrasting flavors and textures.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 30

Number Of Ingredients 11

2 quarts canola oil
8 ounces ricotta cheese
3/4 cup all-purpose flour
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
2 extra-large eggs
2 tablespoons honey
2 teaspoons pure vanilla extract
1/4 cup nonmelting or confectioners sugar
Huckleberry Compote

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 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.

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

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.

SMOKY RICOTTA FRITTERS



Smoky Ricotta Fritters image

This recipe for a typical Puglian snack comes from Donatella Arpaia's aunt. Keep in mind that the ricotta cheese needs to drain overnight.

Provided by Donatella Arpaia

Yield Makes 6 servings

Number Of Ingredients 8

1 15-ounce container ricotta cheese, preferably organic
3/4 cup finely grated Pecorino Romano cheese
1/2 cup coarsely grated smoked mozzarella cheese
3 large eggs
All purpose flour
1 cup (or more) finely grated Parmesan cheese
Olive oil (for frying)
Cheesecloth

Steps:

  • Place sieve over medium bowl; line sieve with double layer of cheesecloth, leaving long overhang. Place ricotta cheese in prepared sieve and wrap cheesecloth around ricotta, squeezing gently to release some of liquid from ricotta. Cover and refrigerate until ricotta has released most of its liquid and cheese is dry enough to form into balls, at least 24 hours and up to 2 days. Discard drained liquid.
  • Line baking sheet with plastic wrap or parchment paper. Place drained ricotta cheese in another medium bowl. Mix Pecorino Romano cheese and smoked mozzarella into ricotta. Season to taste with salt and pepper. Add 1 egg; stir to blend. Place flour in small bowl. Whisk remaining 2 eggs in another small bowl to blend. Place Parmesan in another small bowl. Form ricotta mixture into walnut-size balls (about 1 packed tablespoonful for each). Working with 1 cheese ball at a time, dip into beaten egg, then roll in flour, then coat with beaten egg again. Roll cheese ball in Parmesan cheese, coating completely. Place on prepared baking sheet. Repeat with remaining cheese balls. Chill at least 1 hour. DO AHEAD: Can be made 4 hours ahead. Cover and keep chilled.
  • Pour enough olive oil into large skillet to reach depth of 1 1/2 inches. Lean deep-fry thermometer against side of skillet with bulb submerged in oil; heat oil to 360°F.
  • Working in batches, lower a few cheese balls at a time into hot oil and fry until golden, turning occasionally, 30 seconds to 1 minute. Using slotted spoon, transfer fritters to paper towels to drain. Divide among plates and serve hot.
  • If you can find it, buy a brand of ricotta cheese that has a strainer built into the container, which eliminates the need for draining. Look for smoked mozzarella at some supermarkets and at specialty foods stores.
  • With both appetizers, pour an Italian Chardonnay. Donatella likes the tropical fruity notes of the 2008 Tormaresca Chardonnay from Puglia (Italy, $12). If you can't find that bottle, try the biodynamic 2008 Alois Lageder "Beta Delta" Chardonnay-Pinot Grigio (Italy, $22). Its blend of aromatic fruit and bright acidity would be delicious with the ricotta fritters and the bread with burrata.

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