JenJen from Milk and Cookies is the host of this month's Hay Hay! It's Donna Day! and she has asked us to go flat out for Fritters.
Simple is the by-line for Donna so I'll be making one of the simplest fritters there is - better yet these feather light parcels of fried goodness are sweet!
Adding an Italian spin on the humble fritter, I've come up with Frittelle di Ricotta or Ricotta Fritters. Lightly studded with Marsala soaked currants, you might find it difficult to stop at one. Like the Borg, resistance is useless!
Frittelle di Ricotta/Ricotta Fritters
[Makes enough to share but only if you must]
200 grams ricotta (you must use the real stuff)
2 tablespoons icing sugar, sifted
1 egg, lightly beaten
2 tablespoons plain flour, sifted
20 grams currants
1 tablespoons Marsala or a liqueur of your choice
vegetable oil, for frying
cinnamon caster sugar, for rolling
In a small bowl, soak the currants in the marsala until the liquid has been absorbed. You can do this overnight if you like.
Pass the ricotta through a metal mesh sieve - this helps to lighten the mixture.
Stir through the sifted icing sugar.
Continue stirring as you add the egg making sure it's incorporated before adding the flour.
Sift the flour, stir to amalgamate before finally adding the currants and any juices that remain in the bowl.
Use a small saucepan and add enough oil to a depth of 7cm/3in.
Heat until the oil reaches about 150°C/300°F on a thermometer.
Drop tablespoons of the mixture into the oil - don't crowd the pan as this will drop the oil temperature. At most, do three at a time.
Flip the fritters over to brown both sides evenly.
Remove onto paper towels to drain before tossing into caster sugar.
These are best eaten warm when the insides are soft and squishy.
Tagged with Hay Hay It's Donna Day : HHDD