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Saturday, February 14, 2009

Ricotta fritters

The Altitude Adjustment Section
Here is a great recipe from Nancy Silverstone of La Brea bakery fame for a simple, tasty Ricotta fritter. Nice to serve dusted with powdered sugar and a side of homemade jam.

1 cup(8 ounces) Ricotta cheese
3/4 cup pastry flour
2 1/2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fresh ground nutmeg
2 large eggs
2 tablespoons mild honey (clover is nice)
1 tablespoon vanilla extract
Vegetable oil for deep frying

Fill a deep, heavy-duty sauce pan halfway with oil and heat to 375 degrees. Place the ricotta in a mixing bowl and lightly stir to break up lumps. In a separate bowl, sift together the flour, sugar, baking powder and nutmeg. Make a well in the center and add the eggs honey and vanilla extract. Whisk the liquids in the center and slowly start to add in the dry ingredients. The mixture should be fairly smooth before you add in more of the dry ingredients. Now add the ricotta and barely combine, you want some cheese bits to remain intact. Scoop 1 tablespoon at a time and gently drop into the hot oil. Fry until the outside is golden brown and the inside is still a little runny — about 20-30 seconds on each side. Pile on a nice platter and sift some powdered sugar over the top. Now get out your jam and you are ready to party!