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These are going to be great fun when winter goes away and I can do these outside. Followed recipe and made my own self rising flour, chilled the mixture overnight. I deep fryed at restaurant today. Were fun to watch-they laid in the bottom and then popped to the surface when golden brown...took a bite and burned my tongue.....mmmm good. Redid them, and let them cool and devoured them. 5 stars to a delicious fritter that will see veggies and other herbs added into them for our midweterners taste.

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MadCity Dale February 28, 2008

Absolutely delicious! I used local French Brousse, which is like a Ricotta type curd cheese - it sits in a sieve in the carton, so it was drained already! I made no changes other than to "up" the quantities of cheese by 1/2 cup - we love cheese! I also, used about half the vegetable oil and almost dry/shallow fried them - instead of immersion frying.....they were fine. You NEED the chilling time - I took mine out after one hour and decided to out them abck for another hour.....I think they would work very well being chilled over night. I ate these for brunch today - and should imagine they would be great as a base for an appetiser with added vegetables and possibly bacon! Lovely recipe, thanks for posting it! FT;-)

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French Tart May 19, 2007
Herbed Ricotta Fritters