Sweet ricotta fritters

Ricotta is one of my favourite dairy products – not just because it is delicious but because it is so versatile. You’ll find lots of my recipes here contain it, both sweet and savoury.  These gorgeous little fritters are courtesy of Tobie Puttock.  However he uses sultanas, which I have skipped, and I added a little brandy instead.  I used a mini ice cream scoop to make them consistent and easy to dispense, otherwise use a tablespoon measure.  Resist the urge to make them bigger as they won’t cook in the middle.   If you don’t overcrowd the pan, they actually flip themselves over when they puff up, pretty nifty.  Serve these delightful little treats warm.

ricottafritters (2)

Ingredients
400g fresh ricotta
3 eggs
5 tablespoons of caster sugar
Grated zest of one lemon
Pinch of bicarbonate of soda
1 teaspoon Brandy
200g plain flour
2 cups of oil for frying
Icing sugar for dustin

Making them
Drain the ricotta and place it in a bowl with the eggs. Beat with an electric mixer until smooth. Add the sugar and brandy and beat until combined. Then add the lemon zest, bicarbonate of soda, and flour and stir well until all combined. Cover with plastic wrap and refrigerate for 45 minutes to an hour.

Heat the oil in a saucepan and the scoop dollops of the dough and carefully drop them into the oil. Cook until they are a nice golden brown, turning as needed, and drain on paper towels. Dust with icing sugar and serve.

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6 thoughts on “Sweet ricotta fritters

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