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Lemon Ricotta Fritters

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. kosher salt
  • 4 tsp. baking powder
  • 2 tsp. freshly grated lemon zest
  • 4 eggs
  • 1/3 cup granulated sugar
  • 2 cups whole milk ricotta cheese
  • 2 1/2 tsp. pure vanilla extract
  • 4-6 cups canola oil (for frying) for frying
  • 1/2 cup powdered sugar
  • 1 cup jam or jelly of your choice

Instructions

  1. Heat the oil in a large pot on medium heat, until it reaches 365 degrees F.
  2. In the meantime, in a large bowl combine the eggs, ricotta, sugar and vanilla extract. Whisk to thoroughly combine. In a medium bowl, combine the flour, salt, baking powder and lemon zest, whisk to thoroughly combine.
  3. Pour the dry ingredients into the wet ingredients and stir with a spoon until the batter just comes together, and there are no lumps of flour.
  4. If you don’t have a candy thermometer, you can check whether the oil is hot enough by placing a wooden spoon in the hot oil. If small bubbles form around the spoon immediately, the oil is hot enough. When the oil has come to temperature, use a #40 cookie scoop (2 tbsp.) to carefully scoop the batter into the hot oil, without crowding the pan.
  5. Cook for about 2-3 minutes per side, until deep golden brown. Check the first fritter for doneness on the inside.
  6. Use a slotted spoon or metal spider to remove the fritters and any excess oil, then transfer to paper towels to drain.
  7. Dust with powdered sugar.
  8. In a small pan, heat the jam or jelly until it becomes liquid, then transfer to a serving bowl. Serve immediately for best results.