How To make Sweet Ricotta Fritters
2 1/4 C. ladyfinger crumbs
1 C. Ricotta cheese
2 Large eggs -- separated
1 Tbsp. sugar
1 Tsp. grated orange zest (colored part of peel)
1 Pinch ground nutmeg
Raspberry Sauce vegetable oil for deep frying
Beat 1 1/2 cups ladyfinger crumbs, Ricotta, egg yolks, sugar, orange zest and nutmeg in medium mixer bowl until blended. Refrigerate covered at least one hour. While batter is resting make Raspberry Sauce. Heat 3 inches oil in 4 quart heavy non-enamel saucepan over medium heat to 325 degrees deep-fry thermometer. Using about 1/3 cup batter for each fritter, shape cheese mixture into eight 1 1/2-inch long ovals. Lightly beat egg whites in shallow bowl just until frothy. Dip ovals in egg white to coat all sides; let excess drip back into bowl. Roll ovals in remaining 3/4 cup ladyfinger crumbs, then place slightly apart on wire rack to allow coating to set. Add half the fritters to the oil and fry, stirring gently, until deep golden brown on all sides, 2 minutes. Remove with skimmer or slotted spoon and drain on paper towels. Repeat with remaining fritters. Serve warm with Raspberry Sauce.
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Warrigal Greens & Ricotta Fritters
Light and fluffy, these Warrigal Greens & Ricotta Fritters (RECIPE BELOW) are a guaranteed crowd-pleaser. Whip them up for a quick and easy snack.
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Warrigal Greens & Ricotta Fritters
Recipe by SAKGF with Michael Weldon
Makes 30
Prep 10 mins
Cooking 20 mins
500g Warrigal greens, English spinach or baby spinach leaves
5 eggs
600g ricotta
6 spring onions, thinly sliced
1 lemon, zested
225g self-raising flour
Pinch of salt
Sunflower oil, to shallow-fry
1. Bring a saucepan of water to the boil over medium heat. Cook the Warrigal greens or spinach for 1-2 mins or until just wilted. Refresh under cold water. Drain well, squeezing any excess liquid from the greens or spinach leaves. Roughly chop.
2. Place the eggs and ricotta in a large bowl. Whisk until just combined. Add the greens or spinach, spring onion and lemon zest. Stir to combine. Add the flour and salt and stir to combine.
3. Heat ¼ cup (60ml) of oil in a large frying pan over medium-high heat. Use 2 spoons to transfer small portions of the ricotta mixture into the pan. Cook, in batches, for 3 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining ricotta mixture and more oil. Serve warm or at room temperature.
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Ricotta Fritters with Tomato Sauce | Everyday Gourmet S6 EP44
As seen on Everyday Gourmet.
Florida Sweet Corn and Ricotta Fritters
Fluffy ricotta fritters: the secret to making them super soft!
So creamy, forget your usual pancakes! INGREDIENTS
250g (1 cup) cottage cheese
10g (2 tsp) vanilla sugar
50g (¼ cup) sugar
180ml (¾ cup) milk
25ml (2 tbsp) oil
2 eggs
150g (1 1/5 cups) flour
5g (1 tsp) baking powder
Apricot jam
METHOD
Add cheese, milk, egg yolks, sugar, vanilla sugar, oil to a mixing bowl. Whisk the mixture. Add flour and baking powder. Stir.
Whisk the egg whites and salt with a mixer and mix with the previous mixture.
Fry in an oiled pan.
Fill with jam. Sprinkle with powdered sugar and serve.
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Ricotta fritters from Gina's Homemade
Gina demonstrates how to make an Italian classic. This is Italy's answer to the doughnut. Gina uses her own signature ricotta to start and then makes this sweet treat in minutes. Fresh ricotta is the key.
Studio 10: sweet corn and ricotta fritters
Studio 10: sweet corn and ricotta fritters