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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.

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  • Total Time:
  • Servings: Makes about 20 fritters

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  • 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


  1. 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.
  2. 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.
Contributed By Published August 2003

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