Prep 0 mins
Cook 30 mins
Easy and so good! Your loved ones will be amazed at your creativity. Recipe adapted from Gale Gand, executive pastry chef and a partner at Tru in Chicago.
- vegetable oil, for frying
- 3 large eggs
- 59.14 ml granulated sugar
- 3.69 ml pure vanilla extract
- 236.59 ml whole milk ricotta cheese
- 295.73 ml all-purpose flour
- 9.85 ml baking powder
- confectioners' sugar or cinnamon sugar, for dusting
- preserves, for dipping
- In a large saucepan or deep fryer, heat 2" of vegetable oil to 375°.
- Cover a wire rack with paper towels and place on a baking sheet near your heated oil.
- While the oil is heating, in a large bowl, beat eggs, granulated sugar and vanilla with a wooden spoon. Add ricotta and blend until smooth. Add flour and baking powder and combine until JUST blended.
- Using a very small ice cream scoop, melon baller or 2 teaspoons, slide 8 walnut-size balls of fritter batter into the hot oil.
- Fry until deep golden and cooked through, 3 to 4 minutes.
- Transfer fritters to rack with a slotted spoon to drain.
- Continue frying in batches of 8.
- Arrange on a platter and dust well with confectioners' sugar and/or cinnamon sugar and serve with your favorite preserve.
I have also long been a fan of fritters, but had never made any till today. These little beauties (as Ev called them) are just so easy to fix & dynomite yummy to eat! It is a good thing I made a full recipe & had a bunch of them because DH & I were eating them plain while I was trying to dust them & take the photo. Then we ate more after that & dipped them in raspberry preserves. I can hardly wait to serve them to guests & I am sure DH will want them often, so thx for sharing this great recipe!
I have long been a fan of ricotta fritters and this recipe provided many little beauties. We enjoyed these during the World Cup Final and dipped them into home-made sour cherry preserves.