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Ricotta Fritters
Recipe Summary
Yield: Makes about 30
Ingredients
Ingredient Checklist
2 quarts canola oil
8 ounces ricotta cheese
3/4 cup all-purpose flour
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
2 extra-large eggs
2 tablespoons honey
2 teaspoons pure vanilla extract
1/4 cup nonmelting or confectioners sugar
Huckleberry Compote
Cook's Notes
Try to find ricotta with large, dry curd, or use cottage cheese.
Gallery
Ricotta Fritters
Recipe Summary
Yield: Makes about 30
Gallery
Ricotta Fritters
Ricotta Fritters
Ricotta Fritters
Recipe Summary
Yield: Makes about 30
Recipe Summary
Yield: Makes about 30
Yield: Makes about 30
Makes about 30
Ingredients
Ingredients
- 2 quarts canola oil
- 8 ounces ricotta cheese
- 3/4 cup all-purpose flour
- 2 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon freshly grated nutmeg
- 2 extra-large eggs
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1/4 cup nonmelting or confectioners sugar
- Huckleberry Compote
Directions
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.
Cook's Notes
Try to find ricotta with large, dry curd, or use cottage cheese.
Cook’s Notes
Try to find ricotta with large, dry curd, or use cottage cheese.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Ricotta Fritters
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ricotta Fritters
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
