28 August 2010

Lemon & Ricotta Fritters

These golden, puffy clouds of ricotta scented with zest are quite addictive. Served with the Fresh Lemon Ice-Cream, they would be included in my list of things I'd eat for my last meal on earth!
(Who doesn't love a good doughnut??)

Here is the recipe-dead simple and so impressive.

Serves 8

4 eggs
zest and juice of half a lemon (I used the zest of the whole fruit)
500g fresh ricotta
1/3 cup caster sugar
1 Tbs baking powder
1 cup plain flour
1/2 tsp vanilla essence
pinch of salt
4 cups vegetable oil
caster sugar for dusting

Place salt, flour and baking powder in a bowl.
In another bowl, whisk the eggs and sugar to combine well. Add the ricotta, lemon juice and zest and vanilla. Mix well. Fold in the dry ingredients and let stand for 5 minutes before frying.

Heat the oil in a small-medium sized saucepan till hot. Using an ice cream scoop or small ladle, gently drop little scoops of the batter into the oil and fry till golden. Drain on absorbent paper. Toss in some caster sugar when they have cooled a little.

Note: Watch the heat of the oil if you are not using a deep fryer. My first few cooked too quickly and burnt within seconds.

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