Monday, April 19, 2010

Cooking Italy: Ricotta Fritters

I'm a fairly new covert to recipes involving ricotta cheese. I had been introduced to it some months back by a some of the recipes Palidor over at  Crazy Asian Gal had been posting on her blog. Just one of those ingredients that I never much got into just because of a very limited exposure to it. So when I realized that this recipe was fairly easy not to mention involved honey, one of my favorite versions of sugar, I figured I had to try it. And as my sister was in town, I had a victim (I mean a taste tester) to eat half of them so it if was very good, I wouldn't have to worry about eating them all by myself.

I made this and the lamb chops on the same weekend, pretty much clearing out my supply of canola/vegetable oil in my house.And for the most part, I did like them. Maybe because I have such a massive sweet tooth I was taken aback at how mild the sweetness was. Probably closer to what I should be eating to retrain my taste buds to enjoy more subtle flavors. I thought the fritter itself was wonderfully light in texture and flavor.I think I might also try to add a little more lemon zest next time to give it a bit more pop on the taste buds or maybe even sprinkle a bit of cinnamon into the fritter dough itself before frying it. 

1/2 lb fresh ricotta
2 eggs
1/3 cup flour
1  1/2 tbsp butter, softened to room temperature
Peel of one lemon grated
vegetable oil

Place ricotta in bowl and crumble. Break eggs into bowl andmix with ricotta. Add flour a little at a time, working it into the ricotta/egg mixture. Add butter,lemon peel and pinch of salt and mix until evenly combined. 

Rest batter for 2 1/2 hours (no longer than 3 1/2 hours - why? She didn't say.)

Pour oil to come up 1/2 inch of pan you are using. Turn heat to medium high. Drop dough into hot oil. Flip in pan when golden brown on one side. Turn heat down if fritters are NOT puffing. Transfer with slotted spoon to cooling rack to drain. Drizzle honey and serve hot.


  1. I realized also that these were not very sweet, but then Italian sweets are barely sweet at all, and perhaps it is because they want you to keep your palate clean and able to taste flavors better. I do think that an overload of sugar does ruin the taste buds.

    I'm going to remake these and maybe put a little honey inside the fritters too.

  2. Fritters rock! I also love ricotta cheese, but I don't use it very much because it's stupidly expensive here. I do buy it in the States, though, when I go, because it's about half the price.

  3. Angela...i think you're order to get some balance in food, we need to avoid some extremes...they did taste very good...goes to show me the simple can be very yummy.

    Coyote, fritters are awesome! If I had access to a plane, I'd drop ship some crates of ricotta for you :)

  4. Oh, this photo is so great...makes them look really yummy. More lemon you say...okay, when I make them, I am so on that! Thanks for the tip.

  5. help...where is this recipe, want to try this

  6. Damn, YOTG, can't believe I forgot the recipe! I'll add it today.