Sweet Ricotta Fritters
Yield
1 batchPrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
lady fingers
crumbled |
*
|
| 1 | cup |
ricotta cheese
|
|
| 2 | large |
eggs
separated |
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | pinch |
nutmeg
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
lady fingers
crumbled |
*
|
| 237 | ml |
ricotta cheese
|
|
| 2 | large |
eggs
separated |
|
| 15 | ml |
sugar
|
|
| 5 | ml |
orange zest
grated |
|
| 1 | pinch |
nutmeg
ground |
*
|
Directions
Beat 1½ 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 ⅓ cup batter for each fritter, shape cheese mixture into eight 1½-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 ¾ 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.
