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"!
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?
Posted by janie | July 9, 2008 7:10 AM
Posted on July 9, 2008 07:10
Janie,
I think that sounds like a great idea! What restaurant in Bevagna? what flavor/taste do you remember?
Posted by Palma | July 9, 2008 12:03 PM
Posted on July 9, 2008 12:03
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!)
Posted by sandrac | July 9, 2008 12:28 PM
Posted on July 9, 2008 12:28
The fritters sound and look great!
Posted by dmarie | July 9, 2008 12:36 PM
Posted on July 9, 2008 12:36
Sandra,
That is the Queen Ann Lemons pattern from Rampini...one of your choices!
Posted by Palma | July 9, 2008 3:19 PM
Posted on July 9, 2008 15:19
Really? Wow! It looks even more beautiful decorated with your delicious food!
Posted by sandrac | July 9, 2008 6:42 PM
Posted on July 9, 2008 18:42
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).
Posted by janie | July 10, 2008 6:13 PM
Posted on July 10, 2008 18:13