Herbed Ricotta Fritters Recipes

HEIRLOOM TOMATOES WITH HERBED RICOTTA

Steps:

• In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
• With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
• When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

HERBED RICOTTA BRUSCHETTAS

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
• When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
• Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
• Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
• Place the salad greens in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

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.

RICOTTA FRITTERS

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.

HERB FRITTERS

Steps:

• Mix together flours, baking powder and salt in a large bowl. Make a well in the center and add egg yolk and oil. Beat egg yolk and oil together, add sparkling water and mix in flour. Whisk until smooth. Cover with plastic and let sit for 2 hours.
• Beat egg white to stiff but not dry peaks and fold into batter. Fold in finely chopped herbs and greens.
• Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing fritters from oil.
• . Scoop up the batter by the tablespoon and carefully drop into the hot oil. You should be able to fry about 5 at a time. After a few seconds flip the fritters over, then fry until golden brown, about 2 minutes, flipping over again halfway through. Remove from oil with a spider or deep-fry skimmer and drain on the towel-covered rack. Allow to cool slightly, and serve.

CITRUS-SCENTED RICOTTA FRITTERS

Steps:

• In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together ricotta, eggs, sugar, both zests, and vanilla. Gently fold ricotta mixture into flour mixture until just combined.
• Meanwhile, heat 2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer registers 350°F. Set a wire rack inside a rimmed baking sheet.
• Working in batches, carefully drop heaping tablespoons of dough into oil. Cook, turning once, until puffed and golden, 3 to 4 minutes a batch. Transfer to rack using a spider or slotted spoon. Let cool slightly, then roll in sugar until coated. Sprinkle with more of both zests; serve immediately.

HERBED RICOTTA FRITTERS

Steps:

• Place ricotta in a sieve over a medium bowl, cover and refrigerate for 1 hour to allow excess moisture to drain from ricotta.
• Drain, wash and dry bowl.
• Spoon ricotta into the bowl, add egg yolks, mixing well to combine, then add flour, herbs and 1 1/2 cups parmesan. Season with salt and pepper, stirring well to combine.
• Preheat oven to 160 degree celsius.
• Heat oil in a saucepan over medium heat.
• Using 1 heaped tablespoon of mixture per fritter, cook fritters in batches of 4, turning often with a metal spoon, for 3 minutes or until golden.
• Transfer to a wire rack over a baking tray, keep warm in oven while cooking the remaining fritters.
• Place fritters on a plate, sprinkle with remaining parmesan, season with salt and pepper. Serve.