Ricotta fritters are easy and quick to prepare; in fact, the batter is ready by the time the oil heats up. They are crispy on the outside and soft on the inside, with a light vanilla aroma that makes them even more delicious. If you like, you can further flavor the batter with some grated lemon zest.
The ingredients needed to make these fritters are really few and simple, from flour to sugar, from eggs to ricotta, and the result is truly extraordinary.
During Carnival, they are an absolute must, and if you follow my frying tips, they will turn out perfectly!
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: approx. 25 fritters
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 8.8 oz ricotta
- 2 eggs
- 4.4 oz sugar
- 1 tbsp vanilla sugar
- 2 pinches salt
- 8 oz flour
- 2 tsp baking powder
- 3.5 oz sugar
- 1 tbsp vanilla sugar
- 4.2 cups peanut oil
Tools
- 1 Ice Cream Scoop Ice Cream Scoop
Steps
To make the quick ricotta fritters, pour the oil into a suitable frying pot and heat it until it reaches 347°F. It’s always preferable to use a kitchen thermometer to check the oil’s temperature for optimal frying results!
While the oil heats, prepare the fritter batter. Place the ricotta in a bowl with the eggs and mix with an electric mixer until smooth. Then add the sugar, vanilla sugar, salt, flour, and baking powder. Mix with the mixer until smooth.
Prepare a deep plate with sugar and vanilla sugar, where you will coat the fritters once fried.
When the oil reaches 347°F, use an ice cream scoop (or two spoons) to take a small amount of batter (about the size of a walnut, as they will grow during frying) and drop it into the oil. Always fry only 4-5 fritters at a time, depending on your pot’s capacity, to avoid cooling the oil too much, which would compromise a crispy and dry result.
Fry until golden, occasionally turning the fritters. Then remove them from the oil with a slotted spoon and place them on paper towels for a moment to absorb excess oil.
Then roll the still-warm fritters in the sugar and vanilla sugar mix, covering their entire surface.
Place the ricotta fritters on a plate without overlapping them, and let cool or serve them while still warm.
I recommend consuming them the same day, as they are best when freshly made, crispy on the outside and soft on the inside.
Tips
To get perfect fritters, I recommend using an ice cream scoop to shape them, so they are nice and round and uniform. Also, the oil needs to be at the right temperature to achieve crispy and dry frying, in this case, 347°F.
