Ricotta fritters accompanied by a sweet huckleberry compote are a study in contrasting flavors and textures.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 30
Number Of Ingredients 11
Steps:
- Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees. Line a baking pan with paper towels.
- Meanwhile, place the ricotta in a medium bowl. Using a rubber spatula, break up the curds, loosening the consistency without completely smoothing.
- In a large bowl, sift together the flour, granulated sugar, baking powder, and nutmeg. Make a large well in the center. Place the eggs, honey, and vanilla in a medium bowl, and whisk to combine. Pour the egg mixture into the well. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour. Continue until all of the flour mixture has been incorporated.
- Add the ricotta, and gently fold into the batter until just combined; the ricotta will remain visible in the batter.
- Carefully spoon the batter, 1 tablespoon at a time, into the hot oil, being careful not to overcrowd the pan. Fry until golden on outside but still slightly runny on inside, about 1 minute, turning after about 30 seconds. Using a slotted spoon, remove fritters from oil, and transfer to lined baking pan. Repeat with remaining batter.
- When cool enough to handle, sift nonmelting sugar over fritters; transfer to a serving platter. Serve with huckleberry compote.
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Ram Sah
[email protected]Avoid this recipe at all costs.
Miller Herinrich
[email protected]This recipe is a complete disaster.
Ashik Sive
[email protected]I'm so glad I didn't waste my time and money on this recipe.
udara keshan
[email protected]This is the worst ricotta fritter recipe I've ever tried.
Unknown_Vortex3849_ Ultra
[email protected]I would give this recipe zero stars if I could.
Tarek Ahmed
[email protected]Don't bother with this recipe. There are much better ricotta fritter recipes out there.
Tsunami Baba
[email protected]These fritters were a waste of time and ingredients.
Jonathan Arendse
[email protected]I followed the recipe exactly, but my fritters didn't turn out as light and fluffy as I expected.
TECHNO TRUTH
[email protected]These fritters were a bit too sweet for my taste, but they were still good.
Adeline Seleem
[email protected]I'm not a big fan of ricotta cheese, but these fritters were surprisingly good. I'll definitely be making them again.
Aubrey Vallejo
[email protected]These fritters are so good! I can't believe how easy they are to make.
Felix Rosario
[email protected]I made these for my family for breakfast, and they loved them! They're a great way to use up leftover ricotta cheese.
Jessica Mofokeng
[email protected]These fritters were easy to make and turned out great! I served them with a side of fruit salad, and they were the perfect summer treat.
Awa Dampha
[email protected]I was a bit skeptical about these at first, but I'm so glad I tried them. They were so good! The ricotta cheese made them so light and fluffy.
Wendy Jessie
[email protected]These were delicious! I added a little bit of lemon zest to the batter, and it really brightened up the flavor.
Bhan Singh
[email protected]I've made these fritters several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Md Rafiq Rafiq
[email protected]These ricotta fritters were a hit at my dinner party! They were so light and fluffy, and the flavor was amazing. I will definitely be making these again.