After making my baked ziti, I had leftover ricotta cheese. I could have frozen it after opening it, but, I didn’t. Instead of letting it go to waste, I searched the internet for recipes that used ricotta cheese, and came across ricotta fritters.
Ricotta fritters are Italian pastries, much like zeppoles you’d usually find at a pizza shop. Some people even say it’s similar to funnel cake, which most people enjoy having at fairs or amusement parks. Anyway, whatever they are, they are DELICIOUS!
|Straight out of the oil Ricotta Fritters|
1. Vegetable oil, for frying
2. 3 large eggs
3. 1/4 cup granulated sugar
4. 1/2 teaspoon pure vanilla extract
5. 1/2 pound whole milk ricotta cheese (1 cup)
6. 1 1/4 cups all-purpose flour
7. 2 teaspoons baking powder
8. Confectioners’ sugar, for dusting
1. In a large saucepan, heat 2 inches of vegetable oil to 375°. Set a large wire rack over a baking sheet, top with paper towels and position it near the saucepan.
2. Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended.
3. Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8.
4. Arrange the fritters on a platter and dust well with confectioners’ sugar.
MAKE AHEAD The fritter batter can be refrigerated for up to 6 hours. Fry just before serving.
Everyone enjoyed them! I even froze some to save for my sister. They taste best warm.