Sweet Ricotta Fritters
Submitted by elh4587
Crispy deep-fried ricotta fritters coated in ladyfinger crumbs with orange zest and nutmeg, served warm with raspberry sauce. An Italian-style dessert that’s golden outside and creamy within.
YIELD
1 batchPREP
20 minCOOK
35 minREADY
1 hrsThese fritters are what happens when Italian pastry tradition meets the deep fryer, and the results are spectacular.
Ricotta cheese gets blended with crushed ladyfinger crumbs, egg yolks, sugar, orange zest, and a pinch of nutmeg into a thick batter that chills for an hour to firm up.
Shaped into little ovals, dipped in frothy egg whites, and rolled in more ladyfinger crumbs, each fritter develops a shatteringly crisp shell in about two minutes of frying.
Inside, the filling stays creamy and warm with a delicate citrus perfume.
A pool of raspberry sauce on the plate turns these into a restaurant-worthy dessert you made in your own kitchen.
Pro Tips
- Chill the batter for the full hour. Warm ricotta is too soft to shape. Cold batter holds together and fries cleaner.
- Keep the oil steady. Use a deep-fry thermometer and adjust the heat as you go. Too hot and the coating burns before the center warms through.
- Fry in batches of four to avoid crowding the pan and dropping the oil temperature. Crowded fritters steam instead of crisping.
Ingredients
Directions
Beat 1½ cups ladyfinger crumbs, Ricotta, egg yolks, sugar, orange zest and nutmeg in medium mixer bowl until blended.
Refrigerate covered at least one hour. While batter is resting make Raspberry Sauce.
Heat 3 inches oil in 4 quart heavy non-enamel saucepan over medium heat to 325 degrees deep-fry thermometer.
Using about ⅓ cup batter for each fritter, shape cheese mixture into eight 1½-inch long ovals.
Lightly beat egg whites in shallow bowl just until frothy.
Dip ovals in egg white to coat all sides; let excess drip back into bowl.
Roll ovals in remaining ¾ cup ladyfinger crumbs, then place slightly apart on wire rack to allow coating to set.
Add half the fritters to the oil and fry, stirring gently, until deep golden brown on all sides, 2 minutes.
Remove with skimmer or slotted spoon and drain on paper towels.
Repeat with remaining fritters.
Serve warm with Raspberry Sauce.
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