Ricotta Fritters
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.
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.
Ricotta-Cinnamon Fritters
Ricotta-Cinnamon Fritters
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.
