Gluten-free or not, these fritters are perfect: fluffy, light and just sweet enough. Slideshows:  Great Ricotta Recipes 

Silvana Nardone
August 2013


© Kamran Siddiqi

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.