Ricotta Fritters Recipes

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.

Steps:

• Whisk together egg and granulated sugar, then whisk in zest, Grand Marnier, ricotta, flour, and salt until just combined.
• Heat oil in a 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.

Steps:

• In a large saucepan or deep fryer, heat 2" of vegetable oil to 375°.
• Cover a wire rack with paper towels and place on a baking sheet near your heated oil.
• While the oil is heating, in a large bowl, beat eggs, granulated sugar and vanilla with a wooden spoon. Add ricotta and blend until smooth. Add flour and baking powder and combine until JUST blended.
• Using a very small ice cream scoop, melon baller or 2 teaspoons, slide 8 walnut-size balls of fritter batter into the hot oil.
• Fry until deep golden and cooked through, 3 to 4 minutes.
• Transfer fritters to rack with a slotted spoon to drain.
• Continue frying in batches of 8.
• Arrange on a platter and dust well with confectioners' sugar and/or cinnamon sugar and serve with your favorite preserve.

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!

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.

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.

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.

Steps:

• If using supermarket ricotta, drain in a cheesecloth-lined sieve set over a bowl, covered and chilled, 24 hours.
• Form 1 tablespoon ricotta into a ball and flatten into a 2-inch disk. Transfer to a sheet of wax paper. Make more disks with remaining ricotta in same manner.
• Heat a dry large heavy nonstick skillet over moderate heat until hot. Cook ricotta disks until firm enough to turn and undersides are brown in spots, 2 to 4 minutes, then carefully turn and brown other sides, about 2 minutes.
• Transfer fritters to a platter, then drizzle with oil and season with pepper.