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Ricotta Fritters

brunch.jpg

On Sunday, I fixed brunch for the gang. We had an "Italian Amond Tart" (scroll down to yesterday's blog), a fritatta with gouda, bacon, green onions, and basil, and lemon-ricotta fritters with lemon curd.

To make the fritters:

Combine the following in a large bowl:

1/2 c. flour
1/2 c. cake flour
1 T. baking powder
1 t. sea salt

In another bowl, whisk together:

4 large eggs
1/4 c. sugar
1 lb ricotta
zest of 2 lemons
1/2 t. vanilla

Add wet mixture to flour mixture. Heat 3 inches of vegetable oil in a heavy saucepan over medium heat until it reaches 350 degrees. Using a small ladle or ice cream scoop, drop small amounts of dough into hot oil, turning 2-3 times until evenly golden brown on all sides. ( I drained them, and kept them on a platter in a warm oven until all the fritters were done.) Sprinkle with powdered sugar, and serve with lemon curd.

Here they are before the powdered sugar:
frittersbeforesugar.jpg


fritters%20with%20curd.jpg

They are also good with jam! Because I love my friends, I shared a jar of "Jerry Jam"!

Comments (7)

Palma-I had the most delicious savory ricotta fritters as a starter in Bevagna and have been looking for a recipe. Maybe I could alter this one so that it isn't sweet. What do you think?

Janie,

I think that sounds like a great idea! What restaurant in Bevagna? what flavor/taste do you remember?

sandrac:

Palma, I had the same question after seeing your delicious-looking fritters: what restaurant in Bevagna?!I want to look for these fritters when I'm there in the fall!

Another question for Palma: I love that plate, is it from Rampini? And what is the pattern? (The food looks so good that I must distract myself!)

The fritters sound and look great!

Sandra,

That is the Queen Ann Lemons pattern from Rampini...one of your choices!

sandrac:

Really? Wow! It looks even more beautiful decorated with your delicious food!

Palma-the fritters were ricotta and had a bit of prosciutto in them-they were fabulous and light! We were at Enoteca Ristorante Piazza Onofri (recommended to us by Michael at Genius Loci).

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