It has been quite the week. I’ve pretty much been MIA from the blog, and I’m sorry about that. But it’s all been for a good cause. I’m on WordPress now! I’m loving the new design and functionality I have. While there is some cleaning up to do from the Blogger move and some features I’m still trying to figure out, I hope you all find yourselves at home here.
For my first official WP post, I’m bringing you fritters. The lightest, most heavenly, I’ll-take-a-dozen fritters you’ve ever had. They are crispy on the outside and little clouds of soft goodness on the inside. You will be everyone’s favorite person when you make these.
One Year Ago: Marinated Steak with Caramelized Onions
Lemon Ricotta Fritters
Author: Bobby Flay
Serves: 24 fritters
- 4 to 6 cups vegetable oil, for frying
- ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- ¼ teaspoon salt
- 1 cup whole milk ricotta
- 2 eggs, beaten
- 3 tablespoon granulated sugar
- 1½ teaspoon vanilla
- Powdered sugar, for garnish
- Blackberry preserves, for dipping
- Heat oil in a large pot over medium-high heat until oil is 370 degrees F.
- In a large bowl, whisk together flour, baking powder, lemon zest, and salt.
- In a medium bowl, combine ricotta, eggs, sugar, and vanilla until smooth. Add ricotta mixture to flour mixture and combine. Dough with be very sticky.
- Working in batches, drop tablespoonfuls of dough into the hot oil. Fry until golden brown, turning once. Remove cooked fritters from oil with a slotted spoon and place on a paper towel lined cookie sheet. Repeat until all dough has been fried.
- Dust fritters with powdered sugar and serve with blackberry preserves.