Lemon and Ricotta Fritters are incredibly soft and easy to make, a tried-and-true recipe that our family has been making for many years during the Carnival period and beyond. The ricotta fritters without raisins stay soft even the next day, though I recommend consuming them the same day to fully enjoy their fragrance and flavor. Grandma’s ricotta fritters don’t absorb oil as long as you’re careful to use the oil at the right temperature and especially cook a few at a time so that the oil temperature doesn’t drop, and you’ll be able to turn them well while they are in the oil. If you rotate them well, the cooking will be uniform, and they will puff up nicely, resulting in a nice color on the outside and cooked on the inside. If the oil temperature is too high, you risk them turning dark on the outside while remaining raw and creamy inside. I also recommend the SAVORY RICOTTA FRITTERS and try the version with RAISINS and the RICOTTA AND APPLE FRITTERS. Now let’s see how to make the lemon and ricotta fritters without raisins, and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Frying
Cuisine: Italian
Seasonality: All seasons

Ingredients to make Lemon and Ricotta Fritters

1 cup ricotta
1 cup minus 1 tbsp cup sugar
1 1/3 cup all-purpose flour
2 eggs
1 packet baking powder
1 lemon (untreated)
1 tsp vanilla extract
as needed peanut oil

How to make Lemon and Ricotta Fritters

Start preparing the Lemon and Ricotta Fritters, by placing the ricotta in a bowl and mashing it with a fork,
then add the eggs,
the sugar,
the vanilla extract,
the grated zest of an untreated lemon and mix well with a fork until you get a smooth and homogeneous cream.
Now add the flour
and the baking powder,
mix well to incorporate everything so you have a lump-free batter.
Pour the peanut oil into a pot and heat it to about 340°F. If you don’t have a thermometer, check the oil’s readiness for frying with a wooden spoon. If bubbles form around the handle, the oil is ready to use. Use a teaspoon to scoop the batter and drop it into the hot oil with the help of another spoon. Form more fritters but not too many at once, or you won’t have space to turn them, and they won’t cook evenly.
Turn the fritters with a fork to ensure even cooking,
and drain them with a slotted spoon
and let them dry on paper towels.
Once all fritters are cooked, transfer them to a serving plate with fresh paper towels underneath, let them cool, and dust them with powdered sugar.
Serve the Lemon and Ricotta Fritters