The soft ricotta and apple fritters are delicious and simple Carnival sweets, with their soft texture and irresistible taste they will win over adults and children.
Soft, delicious, and crunchy on the outside, they lend themselves to a thousand variations. Last week, I offered you the spoon version, the alchermes fritters, and my favorite: apple fritters with raisins and cinnamon.
Today I propose the apple variant. The base is made with my ricotta version and enriched with lemon zest and diced apples that give a fresh note to this traditional sweet; simple but really delicious.
Very simple to make, they stay soft for three days if stored properly. To prepare them, you just need to mix the ingredients in a bowl, scoop a small amount of the mixture with a spoon, and gently slide it into the hot oil. In no time, you’ll prepare delicious treats perfect for the most colorful celebration of the year.
The soft fritters can be enjoyed with a cup of hot tea and should never be missing from the Carnival buffet. Let’s find out how to make them.
Try also the other recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: for 600 grams of fritters
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup ricotta cheese
- 1 egg (medium)
- 3 tbsp sugar
- 1 tsp baking powder
- 1 tbsp rum (or other liqueur of choice)
- 1 1/2 tbsp butter (soft or vegetable oil)
- 3 tbsp milk
- 1 tbsp vanilla extract
- 1 tsp lemon zest (grated, or orange or mandarin)
- 1 Golden apple (diced, about 150 g net weight)
- 2 cups peanut oil
- to taste granulated sugar (fine or vanilla powdered sugar)
Tools
- 1 Bowl
- 1 Scale
- 1 Hand whisk
- 1 Saucepan small
- 1 Slotted spoon
- Paper towels
Procedure
For the perfect dough, use ingredients at room temperature.
In a bowl, work the ricotta with the soft butter and sugar, incorporate the egg, add the vanilla, lemon zest, rum, and milk, mixing well with the hand whisk.
Add the sifted flour with the baking powder, and mix the dough until smooth and homogeneous.
Wash the apple, peel it, and cut it into small cubes, about 1/4 inch.
Add them to the mixture.Cover and let rest for 15 minutes at room temperature.
The dough is ready.Pour the oil into a small saucepan with a thick bottom and heat it to 320/330°F. Scoop a small amount of the dough with a spoon and, using another spoon, gently drop it into the hot oil.
Fry a few fritters at a time, moving them often with the slotted spoon so they cook evenly.
When they are golden, drain them on a plate covered with paper towels to remove excess oil. If the cooking temperature is correct, they will absorb very little oil.
Let them cool, roll them in granulated sugar, and transfer them to a tray.
The soft ricotta and apple fritters are ready.
Advice
Storage
The soft ricotta and apple fritters keep at room temperature for a couple of days. However, I prefer to store them in the fridge. They will last longer and maintain their softness. If needed, just heat them for a few seconds in the microwave, roll them in granulated sugar, and serve.
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