Ricottalemonandhoneyfritters Recipes

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:

• 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.

Steps:

• Make the curd: Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes. Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour (or up to 3 days).
• Make the fritters: Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl.
• Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth.
• Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners' sugar. Transfer curd to a serving bowl, and serve with fritters.

Steps:

• In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
• Boil for 2 minutes, or until the milk is very curdled.
• Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
• Place the strainer over a deep bowl and pour the milk through the strainer.
• Drain 30 minutes, making sure the strainer does not rest in the liquid.
• Gather up the loose ends of the cloth and twist gently to extract more liquid.
• Transfer the curds to a bowl and stir in the salt and nutmeg.
• Discard the liquid (whey).
• The cheese will keep, refrigerated, for 3 days.

Steps:

• To start, you will want to prepare the peach mixture.
• Peel and pit your peaches and cut them into 1/2 inch wedges.
• In a large bowl combine the peaches with wine and 3 teaspoons sugar.
• Cover mixture and refrigerate it for 3 hours.
• To make the puffs, whisk ricotta, eggs, orange zest, 3 tablesppons sugar, flour, baking powder and salt in a large bowl.
• Whisk until mixture is smooth!
• Heat oven to its lowest setting and take a cookie sheet and line it with paper towels.
• Be sure to layer a couple of times to be able to absorb oil.
• Over medium-high heat, heat olive oil for about 7 minutes.
• Test the heat of your oil by dropping a TINY bit of the dough into it.
• If it bubbles right away, it is ready.
• If not, allow to continue heating until the dough will immediately bubble.
• Turn your oven off at this time.
• Taking a tablespoon, drop six level spoonfuls of dough into oil, using a small spoon to help you scrape them into the oil.
• Allow them to fry for 50 seconds per side, or until golden and puffed.
• Take puffs out of oil with a slotted spoon and place on cookie sheet and put in oven (that you turned off!) to keep them warm while others are cooking.
• Repeat the process until all of your puffs are made.
• Shake/sprinkle powdered sugar lightly over the puffs.
• Serve with peach mixture.
• ENJOY!