Gluten-free or not, these fritters are perfect: fluffy, light and just sweet enough.
Slideshows: Great Ricotta Recipes
1/2 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon
1 cup Silvana’s Kitchen Gluten-Free All-Purpose Flour
1 tablespoon baking powder
Finely grated zest of 1 lemon
2 large eggs, lightly beaten
1 cup whole milk ricotta
1 tablespoon pure vanilla extract
Vegetable oil, for frying
How to Make It
In a medium shallow bowl, combine 1/2 cup of the sugar with the cinnamon and 1/4 teaspoon salt.
In a large bowl, whisk the flour with the remaining 2 tablespoons sugar, the baking powder, lemon zest and 1/4 teaspoon of salt. Add the eggs, ricotta and vanilla and using a wooden spoon, stir just to combine.
In a large saucepan, heat 2 inches of oil to 365°. Line a baking rack with paper towels.
Using a small ice cream scoop, scoop rounded tablespoons of half the batter into the hot oil. Fry, turning once, until the fritters are golden and cooked through, about 4 minutes. Drain the fritters on the paper towels for 30 seconds, then transfer them to the cinnamon sugar and toss to coat. Repeat with the remaining batter. Serve the fritters hot.
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