Herbed Ricotta Fritters Food

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.

HERBED RICOTTA BRUSCHETTAS

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
• When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
• Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
• Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
• Place the salad greens in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

HERBED RICOTTA FRITTERS

Steps:

• Place ricotta in a sieve over a medium bowl. Cover and refrigerate for 1 hour to allow excess moisture to drain from ricotta. Drain, wash and dry bowl. Spoon ricotta into the bowl. Add egg yolks. Mix until well combined. Add flour, herbs and 1 1/2 cups parmesan. Season with salt and pepper. Stir until well combined.
• Preheat oven to 160°C Heat oil in a saucepan over medium heat. Using 1 heaped tablespoon of mixture per fritter, cook fritters in batches of 4, turning often with a metal spoon, for 3 minutes or until golden. Transfer to a wire rack over a baking tray. Keep warm in oven while cooking the remaining fritters.
• Place fritters on a plate. Sprinkle with remaining parmesan. Season with salt and pepper. Serve.

PEACHES W/ RICOTTA FRITTERS

Steps:

• To start, you will want to prepare the peach mixture.
• Peel and pit your peaches and cut them into 1/2 inch wedges.
• In a large bowl combine the peaches with wine and 3 teaspoons sugar.
• Cover mixture and refrigerate it for 3 hours.
• To make the puffs, whisk ricotta, eggs, orange zest, 3 tablesppons sugar, flour, baking powder and salt in a large bowl.
• Whisk until mixture is smooth!
• Heat oven to its lowest setting and take a cookie sheet and line it with paper towels.
• Be sure to layer a couple of times to be able to absorb oil.
• Over medium-high heat, heat olive oil for about 7 minutes.
• Test the heat of your oil by dropping a TINY bit of the dough into it.
• If it bubbles right away, it is ready.
• If not, allow to continue heating until the dough will immediately bubble.
• Turn your oven off at this time.
• Taking a tablespoon, drop six level spoonfuls of dough into oil, using a small spoon to help you scrape them into the oil.
• Allow them to fry for 50 seconds per side, or until golden and puffed.
• Take puffs out of oil with a slotted spoon and place on cookie sheet and put in oven (that you turned off!) to keep them warm while others are cooking.
• Repeat the process until all of your puffs are made.
• Shake/sprinkle powdered sugar lightly over the puffs.
• Serve with peach mixture.
• ENJOY!

HERBED RICOTTA FRITTERS

Steps:

• Place ricotta in a sieve over a medium bowl, cover and refrigerate for 1 hour to allow excess moisture to drain from ricotta.
• Drain, wash and dry bowl.
• Spoon ricotta into the bowl, add egg yolks, mixing well to combine, then add flour, herbs and 1 1/2 cups parmesan. Season with salt and pepper, stirring well to combine.
• Preheat oven to 160 degree celsius.
• Heat oil in a saucepan over medium heat.
• Using 1 heaped tablespoon of mixture per fritter, cook fritters in batches of 4, turning often with a metal spoon, for 3 minutes or until golden.
• Transfer to a wire rack over a baking tray, keep warm in oven while cooking the remaining fritters.
• Place fritters on a plate, sprinkle with remaining parmesan, season with salt and pepper. Serve.

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.

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.