Wednesday, October 8, 2008

Ricotta Fritters

Wow!  These were so delicious and very quick to make.  I always wonder what to do with leftover ricotta cheese from when we make pizza.  Most of the time all I can think of are very rich dinners, manicotti, lasagna or something with pasta.  Over the next couple posts I will share with you unique recipes that include ricotta cheese.  Today's is a dessert or a snack if you want something sweet!  =)

Serves: about 12 to 18 fritters
Prep time: 5 minutes
Cook time: 15 minutes
Difficulty: easy, but involved

1 cup whole milk ricotta cheese
1 egg
1/2 t. vanilla
1/2 t. cinnamon
pinch nutmeg
1/2 c. all-purpose flour
1/2 T. baking powder
1/2 C. sugar (for rolling)
Corn or Canola Oil (for frying)

Combine all ingredients - except sugar and oil - until well mixed.  

Heat oil in deep frying pan, fill pan about half full with oil.  I used corn oil, but canola oil would work fine too.  Oil is hot enough when a wooden spoon in inserted and bubbles form around spoon.  Meanwhile preheat oven to 400 degrees.  I used our small convection oven.  

Make dough balls no bigger than 1 Tablespoon.  Drop dough in hot oil and immediately start flipping  back and forth.  Keep it moving for even cooking.   Cook until lightly browned. Remove from oil and roll in sugar.  Place on paper towel to remove excess oil.

Once all fritters are browned place on cookie sheet and put in oven for 10 minutes.  Flip after 5 minutes.  Cook until inside is fluffy like a doughnut or it starts to crack on top.  In my small oven it only took 10 minutes - adjust baking time according to your oven.

Oh whoops!!  My own rules...this is Tracy.  =)

1 comment:

Debi said...

Who posted this? Please make sure you leave your name when you post - thanks!