Ricotta Fritters with Plum Puree
Italian ricotta is made from whey drained off while making cheese, often a sheep's milk cheese like pecorino. American ricotta is made from a combination of whey, cow's milk and curds. Sheep's milk ricotta from Campania, in Italy, can be mail-ordered from Buonitalia (212-633-9090 or www.buonitalia.com). You can also use a supermarket ricotta to make these crispy fritters. Just drain off any excess moisture before using commercial brands.
Ricotta Fritters with Plum Puree
Ricotta Fritters with Plum Puree
Ricotta Fritters with Plum Puree
- ACTIVE: 1 HR 5 MIN
-
TOTAL TIME:
3 HRS 30 MIN
- SERVINGS: Makes about 20 fritters
Ingredients
- 1/2 pound ricotta cheese
- 1/2 cup all-purpose flour
- 3 tablespoons brandy
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon finely grated lemon zest
- 1 large egg, beaten
- Pinch of salt
- Vegetable oil, for frying
- Confectioners' sugar, for dusting
- Blood Plum Puree, for serving
Directions
- In a large bowl, mix the ricotta with the flour, brandy, granulated sugar, baking powder, lemon zest, egg and salt. Cover and refrigerate for 1 hour.
- In a medium saucepan, heat 2 inches of vegetable oil to 300° on a candy thermometer. Without crowding, drop tablespoons of the batter into the hot oil and fry over moderate heat until golden brown and cooked through, 1 1/2 to 2 minutes per side. Drain the fritters on a rack set over a baking sheet and repeat with the remaining batter. Dust the fritters with confectioners' sugar and serve hot or warm with the Blood Plum Puree.
Ricotta Fritters with Plum Puree
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