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