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Soft Sweet Ricotta Fritters

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These sweet fried dough balls are so easy and quick to make. The batter is whipped up in a minutes from eggs, sugar, flour and fresh ricotta. In addition, the lemon zest adds refreshing lemon aroma to the fritters.

These balls with nice brown crust are the best eaten while still warm along your favourite jam (we love Good Good jams made with natural sweeteners).

For more similar treats, try our recipes for sweet yogurt fritters or Venetian frìtole, both so addictive.

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Making the dough for fritters

Making the dough for these soft fritters is quite simple. You'll need a handful of everyday ingredients, you probably already have at home. Follow the steps below:

  1. First combine flour with baking powder and salt in a medium bowl.

  2. In another bowl whisk eggs, demerara sugar, fresh ricotta, vanilla extract and grated lemon zest (this sturdy whisk with wooden handle is great for this job).

  3. Start adding flour to the egg/ricotta mixture and using a fork mix until all flour in incorporated.

  4. Once everything comes together, tip the dough onto work surface and knead a compact dough. The dough will be soft and sticky but this will result in adorable soft fritters later. Leave aside the dough for 5 minutes.


USEFUL TIP! While these fritters should be fried right before you're ready to serve them, you can make the dough in the morning, cover with cling film and place in the fridge until you are ready to fry them.



Frying the fritters

For frying fritters, fill a deep frying pan with 2 cm vegetable oil (fritters must be able to move freely and don't stick to the bottom) and place on a medium heat. Once the oil is heated, reduce to the low heat.

Pinch a walnut size pieces of dough, roll between the palms and drop into the oil. Fry for about 2-3 minute or until they become golden and puffed. Don't overcrowd the pan as the temperature of the oil will drop and fritters will not fry. 

As the dough is very sticky, dust your hands with flour when shapping the fritters. Once the fritters are fried, using a slotted spoon transfer them to a plate lined with paper towels. These fritters are best while still warm, so dust them with some icing sugar and enjoy as soon as possible.

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A few of our popular fried dessert recipes:




Soft Sweet Ricotta Fritters

MAKES: 36 fritters
COOKS IN: 20 minutes
LEVEL: Easy

INGREDIENTS

  • 180g fresh ricotta (3/4 cup)
  • 2 medium eggs
  • 65g demerara sugar (1/3 cup)
  • 1 tablespoon grated lemon or orange zest
  • 1 teaspoon vanilla extract
  • 200g plain flour (1 2/3 cup)
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • sunflower oil, for frying
  • icing sugar, for dusting


INSTRUCTIONS

  1. Combine plain flour, baking powder and salt in a large bowl.

  2. In a medium bowl whisk eggs, demerara sugar, vanilla extract and finely grated zest of lemon/orange.

  3. Gradually add flour to the egg mixture and using a fork mix until all flour is incorporated. Move to a flat surface and knead for a few minutes until you get a soft compact dough. Allow to rest for 5 minutes.

  4. Fill small skillet with 2-3 cm sunflower oil and heat on a medium heat. Once heated, pinch pieces of dough (size of small walnut) and roll between the palms of your hands. 

  5. Drop balls into the oil and fry for 2-3 minutes or until evenly golden and nicely puffed. Turn fritters once during the frying. Don't overcrowd the saucepan or the temperature of the oil will drop too much. Drain and transfer fritters to a plate covered with paper towels. Leave them to cool slightly, then dust with icing sugar and serve while still warm!

Handy equipment:

Mixing Bowls
Balloon Whisk
Citrus Zester
Saucepan (we love Misen non-stick saucepan, now on sale!)
Slotted Spoon
Mini Sieve




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