In Italy, Carnevale is the last celebration before lent begins on Ash Wednesday. Lent has historically been the time before Easter when many Catholics deprive themselves of something they enjoy. The thought is to indulge yourself completely, and then spend the period of Lent recovering. During the celebration of Carnevale, there are many delicious specialities consumed, some of them fried tidbits such as these light as air Fried Ricotta Puffs, or fritters. I find it best to keep them fairly small to ensure they are cooked all the way through once browned. I prefer these delicate fritters lightly dusted with powdered sugar, but they are also delicious drizzled with honey also.
Ricotta Fritters Fried Before Dusting With Sugar
Deborah Mele 2011
Sweet Ricotta Fritters
During the celebration of Carnevale, there are many delicious specialities consumed, some of them fried tidbits such as these light as air Fried Ricotta Puffs, or fritters.
- 4 Eggs
- 1/3 Cup Sugar
- 1 Pound Full Fat Ricotta Cheese
- Zest of 1/2 Lemon
- Juice From 1/2 Lemon
- 1 Cup All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 Pinch of Salt
- Canola Oil, For Frying
- Powdered Sugar
- Mix together the eggs and sugar, then add the ricotta, lemon zest and juice.
- In a separate bowl mix together the flour, baking powder, and salt.
- Add the flour mixture to the egg mixture, and beat just until smooth.
- Fill a pot or deep-fryer half full with oil (at least 3 inches deep) and heat until oil gets to 360 degrees F.
- Drop dough into hot oil by the teaspoonful and fry until golden brown.
- Remove from the oil, and drain on a tray covered with paper towels.
- Dust with powdered sugar, and serve immediately.