Kat’s Ricotta Fritters

Kat's Ricotta Fritters

Kat’s Ricotta Fritters

I have made these ricotta fritters before and they are always a big hit. However, no one seems to like them as much at my friend, Kat. She loves them. Really loves them. So I have decided to add her name to the recipe from now on.

Ricotta cheese is the ingredient that makes these fritters so special. They are delicate and tender on the inside, with a light crunch on the outside.  If you are looking for a fast and easy addition to a dessert tray or brunch menu you can’t do much better than home made fritters. You just heat up oil, mix up the batter ingredients, and start frying. In less than 30 minutes you can have a plate of warm fritters. You can also make the batter up a day or two ahead of time- and chill until ready to use.  When finished, you can eat them plain, roll them in cinnamon sugar or powdered sugar, or drizzle with a powdered sugar glaze.



Kat’s Ricotta Fritters

3/4 c. flour

2 t. baking powder

1 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.


Note: You can make the batter up a day ahead of time and chill  until ready to use.


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