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Ricotta Fritters


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?


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


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!


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


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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