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Ricotta Fritters

This recipe has been lurking at the edge of my consciousness for quite a while. Ricotta fritters = fried cheese??? Well that can't be very good for you, right?

But, OK Marcella, I'll give it a go.

Simple ingredients, as has been common with almost all of these recipes - flour, salt, eggs, honey, lemon peel, butter, vegetable oil - only had to pick up some ricotta cheese at the store.


All of the ingredients, except for the oil and honey, are mixed into a batter and set aside for between 2 and 3.5 hours.....


.... then fried in very hot oil in dollops of 1 tablespoon. The fritters puff up after a short time cooking on both sides and are then removed to a cooling rack to drain .....


..... then put on a plate, dribbled with honey and served when still very warm.


What I liked about this recipe:

This was a new experience for me - never made fritters before - although it's a lot like making doughnuts, only simpler.

What I didn't like about this recipe:

No problems, except I wasn't thrilled with cooking with such hot oil to make a dessert at the end of a meal.

Would I make it again?

Well, I've thought about that quite a bit. It's likely not a dessert I will prepare on a hot evening in July, but I can envisage making it to impress some dinner guests mid-winter. And before I do that, I will experiment with preparing the fritters earlier and reheating just before serving. So, yes, I'll probably make it again. The novelty value, at least chex Doug, make it a winner.

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