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