Lemon Ricotta Fritters Golden Light And Fluffy Recipes

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.

LEMON RICOTTA FRITTERS: GOLDEN, LIGHT AND FLUFFY

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.

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.