Ricotta Fritters

On Friday, my friends and I met at my apartment to gather and eat these doughnuts before going on a fabric shopping adventure. This wasn’t our usual coaster-sewing or craft making excursion. It was serious. We were shopping for curtain fabric. We needed quality, style, endurance. It was good times.

Here are my notes to myself from that day:

-Blow dry your hair before it becomes an unworkable mess…that means, avoid the internets or you will certainly get lost in the spiral…and your hair aspirations for the day, will be lost too.

-Friends don’t let friends make ugly drapes. Be honest with friends when choosing fabric for their homes. Example:

Friend: What do you think of this floral?

Me: I think it looks like the 90’s threw up in your house.

Ugly-drape-crisis…avoided.

–Catch your friend before she hits the ground after peeking at the price-tag of her fave designer textile.

-Rejoice when you realize said textile is 50% off!

-Make ricotta fritters for aforementioned friend before fabric shopping with. This way, they know that, though your opinions on fabric may differ, your opinions on delicious do not. Also, it helps one to keep from fainting at fabric store sticker shock.

Ricotta Fritters

From Doughnuts by Lara Ferroni

This book is a doughnut lovers dream. There is a variety for everyone–gluten free, vegan, raised, cake, and many in between. I decided to try out the Ricotta Fritters first since the batter comes together super quickly and the batter can be mixed the night before. I used a small cookie scoop to portion the dough. Don’t use one that holds more than 1 or 2 tablespoons or the insides will still be raw. These fritters are crisp on the outside and oh-so-light and fluffy inside.

1 1/4 cups all purpose flour

2 teaspoons baking powder

pinch of salt

1/4 cup sugar

zest of 1 lemon and 1 orange

3 eggs

8 ounces  ricotta cheese

1 teaspoon vanilla extract

Vegetable oil for frying.

Confectioner’s sugar for dusting

In a large mixing bowl whisk flour, baking soda, and salt.

In another bowl rub zests into sugar until fragrant. Whisk in eggs, ricotta, and vanilla to combine. Add wet ingredients to dry and mix until just combines. Batter can be covered and refrigerated at this point for up to 1 day.

Heat vegetable oil in a large saucepan with high sides to 350F. ( I like to use at least 4 inches of oil.)

Fry in batches, using a small cookie scoop or a tablespoon drop spoonfuls of dough into hot oil and fry about 1 minute per side (if the dough scoops are ball shaped they will turn and roll themselves in the hot oil!). Remove fritters from oil and drain on a paper towel lined baking sheet. Dust with confectioner’s sugar and eat warm.