Frittelle Ricotta Uvetta E Cioccolato (Ricotta Fritters)

The Italian equivalent of doughnut holes.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 1⁄2 lb  fresh ricotta cheese
• 2  cups unbleached all-purpose flour
• 3  large eggs
• 7  tablespoons golden raisins, plumped and drained
• 7  tablespoons chocolate chips
• 2 1⁄2 ounces  candied orange peel, chopped
• 1  tablespoon baking powder
• 1⁄2 teaspoon lemon zest, freshly grated
•  salt, to taste
•  vegetable oil (for frying)
•  sugar, for dusting

Directions

1. In a large bowl, thoroughly mix together ricotta and flour. Add eggs, raisins, chocolate chips, orange peel, baking powder, zest and pinch salt. Mix thoroughly to combine.
2. In a deep sided skillet, pour in enough oil to come 1 inch up the sides of the pan. Attach a deep-fry thermometer and heat oil over medium-high heat to 365F to 370°F
3. Add batter in batches, a tablespoonful at a time, pushing the batter off the spoon with the rounded corner of a spatula (do not crowd the pan). Batter should puff slightly into balls. If not, slightly reduce heat.
4. Fry fritters, turning with a slotted spoon until golden on all sides, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; sprinkle generously with sugar and serve warm.