Ricotta Fritters - Italian Doughnuts
Making these tasty little fritters brings back fond memories of time spent in my paternal grandmother's kitchen watching her fry scraps of dough until they were golden brown, dusting them with sugar and cinnamon and serving them to us warm. These ricotta fritters, or Italian doughnuts, are crisp and fluffy, super easy and quick to make, and taste wonderful! They're best served warm, dusted or rolled in confectioners' sugar or a cinnamon/sugar mixture, or dipped in jelly or honey."Very very good. Easy to make. Add a tablespoon or more of lemon zest. Remember to put small spoonfulls into hot oil or they won't cook through. You could also add almond flavor along with the vanilla. This is one of those fun recipies that you can play with flavors. Have fun with it. It make a lot so maybe add zest after your first batch and even almond after your second or place dough into seprate bowls and play. I love it. Nice with hot tea or coffee to share with a friend or even better your man in front of a fire. He will love you for it." - Pattycake1957
Yield: 5 Ready in 45 minutes
favorite of 1,222 people 772 people want to try
|Canola oil or vegetable oil; for frying|
|1/2 cupGranulated sugar|
|1 1/2 teaspoonPure vanilla extract|
|1 poundwhole or skim-milk ricotta cheese|
|2 1/2 cupsAll-purpose flour|
|1 heaping tablespoondouble acting baking powder|
|-- Garnish --|
|Confectioners' sugar; or cinnamon/sugar mixture|
Ricotta Fritters - Italian Doughnuts Preparation
Heat 2 to 3 inches of oil over high heat in a deep skillet, Dutch oven, or deep-fryer to 350 to 365 degrees F. Set a large wire rack over a baking sheet, top with paper towels and position near fryer.
Meanwhile, in a large bowl, beat eggs with an electric mixer on medium speed until thick and lemon-colored. Add sugar, salt and vanilla; beat until well incorporated. Add ricotta cheese; beat until smooth. Sift flour and baking powder together in a small bowl, then add gradually to egg mixture, beating on low speed until just combined. Do not overmix batter.
Using a small portioning scoop or 2 teaspoons, scoop out walnut-size rounds of batter and drop into hot oil. (Do not make them too large, they will inflate upon cooking.) Deep-fry, in batches of 8 to 10 at a time, for 3 to 4 minutes or until golden brown all over, turning once. Using a slotted spoon, transfer fritters to the prepared rack to drain (break open a fritter to make sure it's cooked all the way through). Let oil come back up to temperature and repeat process with remaining batter until all the fritters are cooked. Dust fritters with, or roll in, confectioners' sugar or cinnamon/sugar, if desired. Serve warm.
Makes about 60 fritters.
DEEP-FRYING NOTE: As always with deep-frying, be sure that you don't put in so much food that the temperature of the fat drops below 325 degrees F, and have the heat on high so it gets back up to temperatue as soon as possible.
MAKE AHEAD NOTE: The fritter batter can be refrigerated for up to 6 hours; you may need to increase the frying time slightly to compensate for the colder batter. Fry just before serving.
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