Friday, September 25, 2009

Ricotta Fritters CIA -Style

If the ricotta is very wet, be sure to drain it well before proceeding with the recipe, and adjust the amount of flour if necessary. If you can replace the baking powder with a single packet of Italian lievito for dolci (look for it in Italian specialty stores), you might just have the perfect recipe.


Serves 4 to 6

8 ounces fresh ricotta, drained
4 large eggs
6 tablespoons sugar
1 tablespoon dark rum
3 tablespoons fresh orange juice
1 teaspoon baking powder
Pinch of salt
1 cup all-purpose flour, as needed
2 quarts canola or peanut oil for frying
Powdered or granulated sugar, for dusting


1. Mix all ingredients except the flour together.  Add the flour a little at a time as needed, until the dough is not too wet and it resembles a very wet bread dough.
2. Heat the oil to 350°F.
3. Using a teaspoon, carefully drop the fritters into the hot oil. It is best to work in batches and not overcrowd the pan. Let cook for 5 minutes, or until lightly brown.
4. Remove the fritters from the oil and let drain on paper towels. Dust with powdered or granulated sugar and serve hot.

Source and Photo: Culinary Intelligence, CIA, Hyde Park, NY

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