I”m not a fan of deep fat frying food but I do love ricotta cheese. So when I saw this recipe for ricotta fritters on the Food 52 website, I knew I was going to have to break out my oil. And oh my goodness, I am so glad I did.
The fritters themselves are so ridiculously easy with the batter being essentially ricotta cheese with a bit of flour and citrus zest for flavoring. To save on time you can start heating your oil before you begin mixing up the batter. The key to non-greasy fried food is to make sure your oil is hot before you begin the cooking process. Take the extra time to allow the oil to come to the proper temperature and you too can have crispy ricotta fritters in no time.
- Mix all of ingredients, with the exception of the oil, in a large bowl, beating well until fully combined.
- Place a small saucepan over low heat and add enough oil for the fritters to float in. Test the heat by dropping a cube of bread. Small bubbles should immediately appear around the edges of the bread.
- Using 2 tablespoons, drop tablespoon-sized blobs of the ricotta mixture into the hot oil, and fry until evenly golden-brown, about 2-3 minutes, turning them with a skewer to ensure that they cook on all sides. You can cook multiple fritters at once but do not crowd the pan.
- You can fry several at a time, but don’t overcrowd the pan or the temperature will drop too much.
- Drain on paper towels and, while still hot, roll the fritters in extra sugar to coat. Serve warm or cold.
Yields 16-18 fritters