Ricotta Fritters

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These golden fritters by Danny Boome are light, moist, and not too sweet. Enjoy them while still warm, dusted with icing sugar. (Danny likes a squeeze of fresh lemon juice on top too.)

Ricotta Fritters

Yield:6 -8 servings

Ingredients

Vegetable oil, for deep frying
6 eggs
1/2 cup sugar
1 pound ricotta cheese
2 1/2 cups flour
1 heaping tablespoon baking powder
1 teaspoon vanilla

Directions

In a deep saucepan, heat enough oil to deep fry (about half-way up the pot) to 350 to 365 degrees F.

Mix the ingredients together in a bowl with a wooden spoon in order until the batter is smooth.

Using 2 teaspoons, scoop a spoonful of batter then push it off into the hot oil with the other spoon. They will sink then float to the top of the oil. Turn them occasionally to fry evenly on all sides.

Drain on paper towels and then dip in powdered sugar or roll at the table in sugar and lemon juice. Serve immediately.

 

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