Lemon Ricotta Fritters

This light and airy fritter batter can also be used to make amazing pancakes!

3/4 cup all purpose flour
1/4 cup corn starch
1 tsp baking powder
1/2 cup sugar
4 eggs
Zest from 2 lemons
16 oz ricotta – drained
Dash of Salt
1 tsp vanilla

Enough vegetable oil to fry

Combine flour, corn starch, baking powder, and sugar and stir to combine. Set aside.

In a large mixing bowl combine eggs, lemon zest, ricotta cheese, salt and vanilla. Whisk/mix until completely smooth and lump free.

Add dry mixture to wet mixture, and stir/mix until it is lump free. Cover and store in fridge for at least 30 minutes.

About 5 minutes before frying, preheat oil to 350 degrees.

Drop batter by teaspoons into oil, fry approximately 2 minutes per side.

Serve with berry coulis.

Berry Coulis
1 lb Strawberries, washed and stems removed
2 tbs lemon juice
1/4 cup sugar
1/2 tsp vanilla.

Combine all ingredients in a blender or food processor, and process until liquid and chunk free.

Strain through cheesecloth if desired.

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