Thursday, April 3, 2008

Ricotta Fritters

4 to 6 cups vegetable oil
3/4 cup all-purpose flour
2 t. baking powder
1 t. grated lemon zest
1/4 t. salt
1 cup whole-milk ricotta
2 large eggs, lightly beaten
2 T. granulated sugar
1 1/2 t. pure vanilla extract
Confectioners sugar for dusting

-Heat 1/2 inches oil in a large wide heavy saucepan until it register 370 degrees. Meanwhile, whisk together flour, baking powder, zest, and salt in a bowl. Whisk together ricotta, eggs, granulated sugar and vanilla in another bowl, then whisk in flour mixture.

-Working in bathes, gently drop in level tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

-Dust with confectioners sugar.

Notes: These are like little homemade donut holes and super delish.

I used olive oil instead of vegetable oil, which seemed fine. These are really, really good when they're fresh but the next day they were a little bit soggy and microwaving them for ten seconds before eating helps.

Source: Gourmet Magazine, April 2008

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