Ricotta Orange Fritters Recipes

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.

CITRUS-SCENTED RICOTTA FRITTERS

Steps:

• In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together ricotta, eggs, sugar, both zests, and vanilla. Gently fold ricotta mixture into flour mixture until just combined.
• Meanwhile, heat 2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer registers 350°F. Set a wire rack inside a rimmed baking sheet.
• Working in batches, carefully drop heaping tablespoons of dough into oil. Cook, turning once, until puffed and golden, 3 to 4 minutes a batch. Transfer to rack using a spider or slotted spoon. Let cool slightly, then roll in sugar until coated. Sprinkle with more of both zests; serve immediately.

RICOTTA FRITTERS

Steps:

• 1 In a large bowl, whisk the eggs, sugar, and vanilla until frothy. Beat in the ricotta and citrus zest. 2 Combine the flour, baking powder, and salt. Stir the mixture into the ricotta. 3 In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 370°F on a frying thermometer or until a drop of the batter placed in the oil sizzles and browns in 1 minute. Have ready a tray lined with paper towels. 4 Scoop up a rounded tablespoon of the dough. Use a second spoon to slip the dough off the spoon into the oil. Do not crowd the pan. Cook the fritters until golden brown and puffed, about 3 minutes. 5 Remove the frittelle with a slotted spoon or skimmer and drain on paper towels. Fry the remainder in the same way. Dust generously with confectioner's sugar. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

RICOTTA FRITTERS

Steps:

• Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees. Line a baking pan with paper towels.
• Meanwhile, place the ricotta in a medium bowl. Using a rubber spatula, break up the curds, loosening the consistency without completely smoothing.
• In a large bowl, sift together the flour, granulated sugar, baking powder, and nutmeg. Make a large well in the center. Place the eggs, honey, and vanilla in a medium bowl, and whisk to combine. Pour the egg mixture into the well. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour. Continue until all of the flour mixture has been incorporated.
• Add the ricotta, and gently fold into the batter until just combined; the ricotta will remain visible in the batter.
• Carefully spoon the batter, 1 tablespoon at a time, into the hot oil, being careful not to overcrowd the pan. Fry until golden on outside but still slightly runny on inside, about 1 minute, turning after about 30 seconds. Using a slotted spoon, remove fritters from oil, and transfer to lined baking pan. Repeat with remaining batter.
• When cool enough to handle, sift nonmelting sugar over fritters; transfer to a serving platter. Serve with huckleberry compote.

RICOTTA ORANGE FRITTERS

Steps:

• Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and salt until just combined. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly.
• Dust fritters with confectioners sugar and serve immediately.