CookEat Recipe
Ricotta Fritters with Lemon and Brandy
Small lightly sweetened ricotta fritters, rested before frying and dusted with sugar while hot.
Method
Steps
Step 1
Gather the ingredients: 200 g fresh, well-drained ricotta; 40 g plain flour; 2 eggs; 2 scant teaspoons sugar, about 6 g; 1 teaspoon finely grated lemon zest; A pinch of salt; 2 tablespoons brandy; About 500 ml suitable frying oil, or enough for the chosen pan; only part is absorbed; About 1 tablespoon icing sugar for dusting.
Step 2
Mix the ricotta, flour, eggs, scant teaspoons of sugar, lemon zest, salt and brandy thoroughly. Use fresh ricotta with no sour or spoiled smell. The mixture should be fairly firm for a spooned batter; drain wet ricotta before weighing the 200 g rather than increasing the specified flour.
Step 3
Cover and refrigerate for about 3 hours. The source rests the mixture for several hours; refrigeration is the modern handling choice for the dairy and eggs. Do not taste the raw mixture.
Step 4
Heat the frying oil in a deep suitable pan to about 170°C, leaving plenty of headroom. Lightly oil two small spoons with a little cool frying oil. Scoop and shape walnut-sized portions, about 2.5–3 cm across, and lower them carefully into the oil without splashing.
Step 5
Fry in small batches, turning as needed, for about 3–5 minutes until evenly golden and cooked through to 74°C in the centre. Adjust the heat if the outside colours before the inside cooks. Drain briefly, dust lightly with icing sugar and serve hot.
Step 6
Artusi suggests these lightly sweet fritters as a side to a meat fry. They may be served on their own as well; meat is not part of the batter. Keep the sugar inside the mixture modest as specified so the surface does not darken too quickly.
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