Ricotta-Cinnamon Fritters

Published March 5, 2014

Still recovering from a wonderful day of making doughnuts with old and new friends. As promised I will be posting recipes for all the doughnuts we made on Fat Tuesday. I’ll start with the Ricotta Cinnamon Fritters. Light and not too sweet. They are also easy to make.

Ricotta-Cinnamon Fritters

3/4 c. flour

2 t. baking powder

1/2 t. salt

1 T. cinnamon

1 c. ricotta cheese

2 eggs, beaten

3 T. sugar

2 t. vanilla

Powdered sugar for dusting

oil for deep frying

Heat oil to 370 degrees in heavy saucepan. While oil is heating combine dry ingredients with cinnamon and set aside. Beat together cheese, eggs, sugar and vanilla until smooth. Stir in dry ingredients. Working in batches spoon batter by level tablespoonfuls into hot oil, turning occasionally until golden brown, about 3 minutes in all. Transfer with slotted spoon to paper towels to drain. Dust with cinnamon sugar or powdered sugar and serve. Makes about 3 dozen.