Ricotta Fritters With Raspberry Jam Recipes

RICOTTA FRITTERS WITH RASPBERRY JAM

Steps:

• For the fritters: Place 3 to 4 inches of vegetable oil in a Dutch oven. Heat to 350 degrees F.
• Whisk together the granulated sugar, zest and 1/2 teaspoon kosher salt in a shallow bowl.
• Whisk together the ricotta, eggs, milk and vanilla paste in a large bowl.
• Whisk the flour, baking powder, confectioners' sugar and remaining 1 teaspoon salt together in a medium bowl.
• Whisk the dry ingredients into the wet ingredients.
• Working in batches of about 6, scoop the batter with a 1 1/2-ounce ice-cream scoop and gently drop the dough into the oil. Fry the fritters, turning occasionally, until deep golden brown, 3 to 4 minutes. Remove with a slotted spoon, drain briefly and place directly into the zesty sugar. Roll the fritters to coat them in the sugar. Transfer to a platter and repeat until all the batter is used.
• Meanwhile, for the raspberry jam: Place the raspberries in a deep medium skillet set over medium heat. Stir in the sugar, orange zest and juice and cinnamon stick. Cook until the raspberries begin to break down and become syrupy, 5 to 8 minutes. Remove from the heat. Discard the cinnamon stick and stir in the salt. Serve alongside the fritters for dipping!

LEMON RICOTTA FRITTERS

Steps:

• In a large bowl, whisk flour, baking powder, lemon zest and salt. In another bowl, whisk eggs, cheese, sugar and extract. Add to dry ingredients, stirring just until moistened., In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes or until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm with honey or jam.

WHIPPED RICOTTA TOAST WITH QUICK PEACH-RASPBERRY JAM

Steps:

• For the jam: Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes.
• Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.
• For the toast: Combine the ricotta, cream, sugar and lemon zest in a bowl and whisk until light and creamy.
• Slice the toasts on the diagonal and add a dollop of the whipped ricotta to each piece; use the back of a spoon to smear the ricotta across the toast, making a little trough and leaving a big mound on one end. Spoon some of the jam into the trough and drizzle with honey. Serve immediately.

RICOTTA FRITTERS

Steps:

• Mix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately.

LEMON RICOTTA FRITTERS WITH FRESH BERRY JAM

Steps:

• Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F. Whisk together the flour, baking powder, zest, and salt in a bowl. Whisk together the ricotta cheese, eggs, granulated sugar, and vanilla in another bowl, then whisk into the flour mixture. Working in batches, gently drop in tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Dust generously with confectioners' sugar, garnish with lemon zest and serve with Quick Berry Jam.
• Combine the berries and 1/2 cup of the sugar in a bowl and coarsely mash with a potato masher. Let the berries sit at room temperature for 15 minutes to allow the berries to release some of their juice. Taste for desired sweetness and add remaining sugar if necessary. Transfer berries to a medium saucepan, add lemon juice and cook until thickened, about 5 minutes. Transfer to a bowl, cover and refrigerate until chilled or serve immediately: transfer to a bowl and set the bowl over an ice bath, stirring until jam is cooled.

RICOTTA FRITTERS

Steps:

• Stir together ricotta, parmesan, salami, yolks, salt, pepper, and 3 tablespoons bread crumbs until combined. Put remaining 1/2 cup bread crumbs in a shallow bowl.
• Line a large baking sheet with wax paper. Scoop a 1 1/2-tablespoon mound of ricotta mixture into bread crumbs, turning to coat completely, then pat into a 1/2-inch-thick oval with your hands and transfer to baking sheet. Make more ricotta fritters in same manner, arranging in 1 layer.
• Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until thermometer registers 350°F. Fry half of fritters, gently turning over once with 2 spoons, until golden, 2 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F, then fry remaining fritters in same manner. Serve warm or at room temperature.