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Ricotta Fritters
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Vegetable oil, for frying | |
3 large | eggs |
1/4 Cup | granulated sugar |
1/2 Tsp | pure vanilla extract |
1/2 Lb | whole milk ricotta cheese |
-(1 cup) | |
1 1/4 Cup | all-purpose flour |
2 Tsp | baking powder |
Confectioners' sugar, for dusting |
In a large saucepan, heat 2 inches of vegetable oil to 375. Set a large wire rack over a baking
sheet, top with paper towels and position it near the saucepan.
Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add
the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended.
Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the
hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes.
Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters
in batches of 8. Arrange the fritters on a platter and dust well with confectioners' sugar.
MAKE AHEAD The fritter batter can be refrigerated for up to 6 hours. Fry just before serving.
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