Ricotta and apple fritters are delicious Carnival treats, super soft and very easy to make. After making my classic ricotta fritters many times, I wanted to try this version. I must say it was a real discovery; they are not only soft but very tasty. They aren’t hard the next day, but I assure you there won’t be many left. I recommend trying also the PISTACHIO FRITTERS, the SOFT CREAM FRITTERS, the CREAM FRITTERS, the Nutella fritters, Lactose-free stuffed fritters, and the Mascarpone fritters.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients to prepare Ricotta and Apple Fritters
- 9 oz Ricotta
- 1 Apples
- 4 tablespoons Sugar
- 1 1/2 cups All-purpose flour
- 2 Eggs
- packets Baking powder
- 1 packet Vanillin
- 1 Rum (small vial)
- 1 pinch Salt
- Raisins (optional)
- Peanut oil
- Powdered sugar
Preparation
Let’s proceed with the preparation of the Ricotta and apple fritters. Put the ricotta and sugar into a bowl and work them with a fork to obtain a smooth cream. Now add the eggs, sifted flour, baking powder, vanillin, rum, and salt, and mix well to obtain a smooth and homogeneous cream.
Pour the peanut oil into a pot and bring it to temperature. You can verify it by dipping the handle of a wooden spoon; when bubbles form around it, the oil is at the right temperature, or use a thermometer, and when it reaches 356°F it’s ready.
While the oil is heating, clean and peel the apple and grate it, or blend it as you prefer, and add it to the ricotta mixture we just prepared. Mix well. If you like, you can add some raisins, but I assure you they are very good as they are.
Now that the oil is at temperature, use a teaspoon to scoop the batter and drop it into the hot oil, helping it detach with another teaspoon. Form more fritters, but not too many at once, or you won’t have space to turn them and they won’t cook evenly. Use a fork to turn them so that they brown on all sides. Once they are golden, use a skimmer to drain them and let them dry on absorbent paper.
When the Ricotta and apple fritters are ready, transfer them to the serving plate with some new kitchen paper or absorbent and sprinkle them with powdered sugar.
