Lemon Ricotta Fritters With Fresh Berry Jam Recipes

Steps:

• In a large bowl, whisk flour, baking powder, lemon zest and salt. In another bowl, whisk eggs, cheese, sugar and extract. Add to dry ingredients, stirring just until moistened., In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes or until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm with honey or jam.

Steps:

• Mix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately.

Steps:

• For the fritters: Place 3 to 4 inches of vegetable oil in a Dutch oven. Heat to 350 degrees F.
• Whisk together the granulated sugar, zest and 1/2 teaspoon kosher salt in a shallow bowl.
• Whisk together the ricotta, eggs, milk and vanilla paste in a large bowl.
• Whisk the flour, baking powder, confectioners' sugar and remaining 1 teaspoon salt together in a medium bowl.
• Whisk the dry ingredients into the wet ingredients.
• Working in batches of about 6, scoop the batter with a 1 1/2-ounce ice-cream scoop and gently drop the dough into the oil. Fry the fritters, turning occasionally, until deep golden brown, 3 to 4 minutes. Remove with a slotted spoon, drain briefly and place directly into the zesty sugar. Roll the fritters to coat them in the sugar. Transfer to a platter and repeat until all the batter is used.
• Meanwhile, for the raspberry jam: Place the raspberries in a deep medium skillet set over medium heat. Stir in the sugar, orange zest and juice and cinnamon stick. Cook until the raspberries begin to break down and become syrupy, 5 to 8 minutes. Remove from the heat. Discard the cinnamon stick and stir in the salt. Serve alongside the fritters for dipping!