Easy and quick Ricotta Fritters, very light and soft. The characteristic of these fritters is that all the ingredients are mixed together, making the recipe very easy. This is the recipe that has been used in my family for years for its ease of preparation and the softness of the fritters. I recommend you also check out PISTACHIO FRITTERS, SOFT CREAM FRITTERS, CREAM-FILLED FRITTERS, Nutella Fritters, TIRAMISU FRITTERS and all my other homemade fritter recipes

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Ingredients to prepare the Ricotta Fritters

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 6/8 people
Cooking methods: Frying
Cuisine: Italian

Preparation

Let’s start preparing the Ricotta Fritters, Soak the raisins in warm water for 30 minutes, then drain and squeeze them well. Pour the ricotta and sugar into a bowl, mix well with a fork to create a cream, then add the flour, eggs, baking powder, vanillin, the small vial of rum, and the well-squeezed raisins. Mix well with a fork until the batter is well combined.
Pour the sunflower oil into a pot and heat it to a temperature of about 350°F. If you don’t have a thermometer, check when the oil is ready for frying by inserting a wooden spoon handle into the oil; if bubbles form around it, it’s ready to use.
Use a teaspoon to scoop the batter and drop it into the hot oil using another teaspoon to assist, forming other fritters but not too many at once to ensure they have enough space to fry evenly.
When the Ricotta Fritters are golden brown, use a slotted spoon to drain them and place them on absorbent paper. Once all are fried, transfer them to the serving plate with fresh absorbent paper underneath and dust them with powdered sugar.