RICOTTA FRITTERS
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
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
Provided by Lillian Chou
Categories Dessert Kid-Friendly Ricotta Spring Summer Deep-Fry Party Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 dozen fritters
Number Of Ingredients 11
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.
LEMON RICOTTA FRITTERS
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
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
Provided by Food Network
Categories dessert
Yield approximately 25 to 30 fritters
Number Of Ingredients 11
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
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
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
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
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.
CITRUS-SCENTED RICOTTA FRITTERS
Astonishingly easy and unbelievably light, that's these dessert fritters. Ricotta whisked into the basic batter is the secret to the airy texture; fresh lemon and orange zest is another great addition for cutting through the richness. They're well worth buying a deep-fry thermometer for if you don't have one already.
Provided by Martha Stewart
Categories Food & Cooking
Time 30m
Yield Makes about 20
Number Of Ingredients 10
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.
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