Frittelle Ricotta Uvetta E Cioccolato (Ricotta Fritters) |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
The Italian equivalent of doughnut holes. Ingredients:
1/2 lb fresh ricotta cheese |
2 cups unbleached all-purpose flour |
3 large eggs |
7 tablespoons golden raisins, plumped and drained |
7 tablespoons chocolate chips |
2 1/2 ounces candied orange peel, chopped |
1 tablespoon baking powder |
1/2 teaspoon lemon zest, freshly grated |
salt, to taste |
vegetable oil (for frying) |
sugar, for dusting |
Directions:
1. In a large bowl, thoroughly mix together ricotta and flour. Add eggs, raisins, chocolate chips, orange peel, baking powder, zest and pinch salt. Mix thoroughly to combine.
2. In a deep sided skillet, pour in enough oil to come 1 inch up the sides of the pan. Attach a deep-fry thermometer and heat oil over medium-high heat to 365F to 370°F
3. Add batter in batches, a tablespoonful at a time, pushing the batter off the spoon with the rounded corner of a spatula (do not crowd the pan). Batter should puff slightly into balls. If not, slightly reduce heat.
4. Fry fritters, turning with a slotted spoon until golden on all sides, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; sprinkle generously with sugar and serve warm.
|
|