Fluffy Ricotta Fritters Food

RICOTTA FRITTERS

Steps:

• Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees. Line a baking pan with paper towels.
• Meanwhile, place the ricotta in a medium bowl. Using a rubber spatula, break up the curds, loosening the consistency without completely smoothing.
• In a large bowl, sift together the flour, granulated sugar, baking powder, and nutmeg. Make a large well in the center. Place the eggs, honey, and vanilla in a medium bowl, and whisk to combine. Pour the egg mixture into the well. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour. Continue until all of the flour mixture has been incorporated.
• Add the ricotta, and gently fold into the batter until just combined; the ricotta will remain visible in the batter.
• Carefully spoon the batter, 1 tablespoon at a time, into the hot oil, being careful not to overcrowd the pan. Fry until golden on outside but still slightly runny on inside, about 1 minute, turning after about 30 seconds. Using a slotted spoon, remove fritters from oil, and transfer to lined baking pan. Repeat with remaining batter.
• When cool enough to handle, sift nonmelting sugar over fritters; transfer to a serving platter. Serve with huckleberry compote.

RICOTTA FRITTERS

Steps:

• Mix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately.

LEMON RICOTTA FRITTERS

Steps:

• In a large bowl, whisk flour, baking powder, lemon zest and salt. In another bowl, whisk eggs, cheese, sugar and extract. Add to dry ingredients, stirring just until moistened., In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes or until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm with honey or jam.

SMOKY RICOTTA FRITTERS

Steps:

• Place sieve over medium bowl; line sieve with double layer of cheesecloth, leaving long overhang. Place ricotta cheese in prepared sieve and wrap cheesecloth around ricotta, squeezing gently to release some of liquid from ricotta. Cover and refrigerate until ricotta has released most of its liquid and cheese is dry enough to form into balls, at least 24 hours and up to 2 days. Discard drained liquid.
• Line baking sheet with plastic wrap or parchment paper. Place drained ricotta cheese in another medium bowl. Mix Pecorino Romano cheese and smoked mozzarella into ricotta. Season to taste with salt and pepper. Add 1 egg; stir to blend. Place flour in small bowl. Whisk remaining 2 eggs in another small bowl to blend. Place Parmesan in another small bowl. Form ricotta mixture into walnut-size balls (about 1 packed tablespoonful for each). Working with 1 cheese ball at a time, dip into beaten egg, then roll in flour, then coat with beaten egg again. Roll cheese ball in Parmesan cheese, coating completely. Place on prepared baking sheet. Repeat with remaining cheese balls. Chill at least 1 hour. DO AHEAD: Can be made 4 hours ahead. Cover and keep chilled.
• Pour enough olive oil into large skillet to reach depth of 1 1/2 inches. Lean deep-fry thermometer against side of skillet with bulb submerged in oil; heat oil to 360°F.
• Working in batches, lower a few cheese balls at a time into hot oil and fry until golden, turning occasionally, 30 seconds to 1 minute. Using slotted spoon, transfer fritters to paper towels to drain. Divide among plates and serve hot.
• If you can find it, buy a brand of ricotta cheese that has a strainer built into the container, which eliminates the need for draining. Look for smoked mozzarella at some supermarkets and at specialty foods stores.
• With both appetizers, pour an Italian Chardonnay. Donatella likes the tropical fruity notes of the 2008 Tormaresca Chardonnay from Puglia (Italy, $12). If you can't find that bottle, try the biodynamic 2008 Alois Lageder "Beta Delta" Chardonnay-Pinot Grigio (Italy, $22). Its blend of aromatic fruit and bright acidity would be delicious with the ricotta fritters and the bread with burrata.

RICOTTA FRITTERS

Steps:

• If using supermarket ricotta, drain in a cheesecloth-lined sieve set over a bowl, covered and chilled, 24 hours.
• Form 1 tablespoon ricotta into a ball and flatten into a 2-inch disk. Transfer to a sheet of wax paper. Make more disks with remaining ricotta in same manner.
• Heat a dry large heavy nonstick skillet over moderate heat until hot. Cook ricotta disks until firm enough to turn and undersides are brown in spots, 2 to 4 minutes, then carefully turn and brown other sides, about 2 minutes.
• Transfer fritters to a platter, then drizzle with oil and season with pepper.

RICOTTA FRITTERS

Steps:

• Whisk together egg and granulated sugar, then whisk in zest, Grand Marnier, ricotta, flour, and salt until just combined.
• Heat oil in a heavy skillet over moderately high heat until hot but not smoking.
• Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes.
• Transfer with a slotted spoon to paper towels to drain and cool slightly.
• Dust fritters with confectioners sugar and serve immediately.

LEMON RICOTTA FRITTERS WITH FRESH BERRY JAM

Steps:

• Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F. Whisk together the flour, baking powder, zest, and salt in a bowl. Whisk together the ricotta cheese, eggs, granulated sugar, and vanilla in another bowl, then whisk into the flour mixture. Working in batches, gently drop in tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Dust generously with confectioners' sugar, garnish with lemon zest and serve with Quick Berry Jam.
• Combine the berries and 1/2 cup of the sugar in a bowl and coarsely mash with a potato masher. Let the berries sit at room temperature for 15 minutes to allow the berries to release some of their juice. Taste for desired sweetness and add remaining sugar if necessary. Transfer berries to a medium saucepan, add lemon juice and cook until thickened, about 5 minutes. Transfer to a bowl, cover and refrigerate until chilled or serve immediately: transfer to a bowl and set the bowl over an ice bath, stirring until jam is cooled.

CITRUS-SCENTED RICOTTA FRITTERS

Steps:

• In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together ricotta, eggs, sugar, both zests, and vanilla. Gently fold ricotta mixture into flour mixture until just combined.
• Meanwhile, heat 2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer registers 350°F. Set a wire rack inside a rimmed baking sheet.
• Working in batches, carefully drop heaping tablespoons of dough into oil. Cook, turning once, until puffed and golden, 3 to 4 minutes a batch. Transfer to rack using a spider or slotted spoon. Let cool slightly, then roll in sugar until coated. Sprinkle with more of both zests; serve immediately.

DUSTED VANILLA RICOTTA FRITTERS

Steps:

• In a large saucepan or deep fryer, heat 2" of vegetable oil to 375°.
• Cover a wire rack with paper towels and place on a baking sheet near your heated oil.
• While the oil is heating, in a large bowl, beat eggs, granulated sugar and vanilla with a wooden spoon. Add ricotta and blend until smooth. Add flour and baking powder and combine until JUST blended.
• Using a very small ice cream scoop, melon baller or 2 teaspoons, slide 8 walnut-size balls of fritter batter into the hot oil.
• Fry until deep golden and cooked through, 3 to 4 minutes.
• Transfer fritters to rack with a slotted spoon to drain.
• Continue frying in batches of 8.
• Arrange on a platter and dust well with confectioners' sugar and/or cinnamon sugar and serve with your favorite preserve.