Ricotta Fritters with Quick Mixed Berry Jam
My friends go absolutely gaga when I make these, crispy on the outside and tender on the inside, at home. What better way is there to end a meal than piping hot fritters (read: doughnuts) with a fresh berry filling? Happy food, happy life. These bad boys are also super versatile. Make “churros” by rolling fritters in cinnamon sugar (1/2 cup granulated sugar to 2 teaspoons ground cinnamon) instead of dusting them with powdered sugar.
My friends go absolutely gaga when I make these, crispy on the outside and tender on the inside, at home. What better way is there to end a meal than piping hot fritters (read: doughnuts) with a fresh berry filling? Happy food, happy life. These bad boys are also super versatile. Make “churros” by rolling fritters in cinnamon sugar (1/2 cup caster sugar to 2 teaspoons ground cinnamon) instead of dusting them with icing sugar.
Ingredients
Canola oil, for deep-frying
1 cup all-purpose flour
1/4 cup powdered sugar, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon salt
1 cup Homemade ricotta or good-quality fresh whole-milk ricotta
2 large eggs, beaten to blend
1/2 cup whole milk
2 teaspoons grated orange zest
Canola oil, for deep-frying
1 cup plain flour
1/4 cup icing sugar, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon salt
1 cup Homemade Ricotta or good-quality fresh whole-milk ricotta
2 large eggs, beaten to blend
1/2 cup milk
2 teaspoons grated orange zest
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The fritter batter can be made up to 2 hours ahead, covered and refrigerated. Makes about 2 cups
Make-Ahead:
The fritter batter can be made up to 2 hours ahead, covered and refrigerated. Makes about 2 cups
Pour 3 inches of oil into a large wide heavy saucepan and heat over medium-high heat until it reaches 350°F.
Meanwhile, in a medium bowl, whisk the flour, powdered sugar, baking powder, and salt to blend. In a large bowl, whisk the ricotta, eggs, milk, and orange zest to blend, then whisk in the flour mixture.
Working in batches, fill a 1 1/4-ounce ice cream scoop with batter, lower the scoop into the hot oil, and release the batter while the scoop is submerged in the oil, to achieve a circular shape; repeat to make more fritters, without crowding the pan. Fry the fritters, turning occasionally, for 3 to 4 minutes, or until they are deep golden brown and cooked through. Using a slotted spoon, transfer the fritters to paper towels to drain. Return the oil to 350°F between batches.
Dust the warm fritters with powdered sugar and serve with the jam alongside. Alternatively, strain the jam through a fine-mesh sieve and discard the solids. Fill a flavor injector with the strained jam. Insert the flavor injector needle into the center of each fritter and pipe the jam into the fritter. Dust the fritters with powdered sugar and serve.
Pour 8cm of oil into a large wide heavy saucepan and heat over medium-high heat until it reaches 180°C.
Meanwhile, in a medium bowl, whisk the flour, icing sugar, baking powder and salt to blend. In a large bowl, whisk the ricotta, eggs, milk and orange zest to blend, then whisk in the flour mixture.
Working in batches, fill a 1 1/2 tablespoon ice cream scoop with batter, lower the scoop into the hot oil, and release the batter while the scoop is submerged in the oil, to achieve a circular shape; repeat to make more fritters, without crowding the pan. Fry the fritters, turning occasionally, for 3 to 4 minutes, or until they are deep golden brown and cooked through. Using a slotted spoon, transfer the fritters to paper towels to drain. Return the oil to 180°C between batches.
Dust the warm fritters with icing sugar and serve with the jam alongside. Alternatively, strain the jam through a fine-mesh sieve and discard the solids. Fill a flavour injector with the strained jam. Insert the flavour injector needle into the centre of each fritter and pipe the jam into the fritter. Dust the fritters with icing sugar and serve.
