Sweet Ricotta Fritters

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

 
Buon Appetito!
Deborah Mele 2011


Sweet Ricotta Fritters

Yield: Makes About 40

Prep Time: 15 mins

Cook Time: 20 mins

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.

Ingredients:

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
To Finish:
Powdered Sugar

Directions:

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.



 

2 Responses to “Sweet Ricotta Fritters”

  1. 1
    Linda McGilvray — May 3, 2012 @ 10:49 am

    Good morning,

    I love your website……upi make me want to leave right away for a trip! Even though I am 100% Italian, I have only been to Tuscany . I have to get on the ball!

    I am going to try your pork and little ricotta balls.

    Keep up the great writing and good luck this summer!

    [Reply]

  2. 2
    Kathy Izzo — December 31, 2012 @ 12:25 pm

    These friters look exactly like the “struffli” my inlaws used to make every Christmas time. I am making them for New Years Eve and hope they taste as wonderful as they look!!

    [Reply]

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