About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Crema Fritta - Fried Custard Cream | Main | Baked Apples wtih Amaretti Cookies »

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.

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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.....

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.... 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 .....

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

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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, makes it a winner.

Comments (5)

Marcella Hazan:

You may be too Anglo-Saxon, Doug, to understand frying. In Naples, where they know more about good cooking than most English people do, they say frienno magnanno, which means fry it and eat it. Reheating fried food is a terrible idea. Would you eat reheated French fries? I have made ricotta fritters for a class of 24, and not one of them had to eat a cold or reheated fritter.

Doug Phillips:

Of course you're right, Marcella. Re-frying is almost certainly not a good idea. I was just trying to figure out a way of making these ahead of time - didn't care for standing over a stove using hot oil to make dessert.

But I do take exception to you casting dispersions on my assumed heritage.

Marcella Hazan:

I am sorry if you took offense. No offense was meant. I wasn't casting aspersions. I don't think one understands food if one ignores its ethnic context. Whatever your own heritage may be, in the comments you have made throughout this project you demonstrate an affinity for the ethnic approach to food of a country that puts the Queen of England on its coins and postage stamps. As it happens, I am very fond of the English, I have traveled to England many times, I enjoyed eating in England, certainly more than I do in Sarasota, Florida, and the chef I most admire in the world is very British, Fergus Henderson. But when it comes to frying, or standing at the stove to make dessert, I am more in tune with Neapolitan or French cooks. Have you never had or made crêpes suzette? Not reheated, I trust.

Doug Phillips:

Marcella,

Postage stamps!!!

Your comments have indicated an affinity for inflexibility.

Marcella Hazan:

Doug, you are absolutely right! I am completely inflexible when it comes to how I think food should taste.

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This page contains a single entry from the blog posted on May 4, 2011 6:00 AM.

The previous post in this blog was Crema Fritta - Fried Custard Cream.

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