RICOTTA FRITTERS
Ricotta fritters accompanied by a sweet huckleberry compote are a study in contrasting flavors and textures.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 30
Number Of Ingredients 11
Steps:
- Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees. Line a baking pan with paper towels.
- Meanwhile, place the ricotta in a medium bowl. Using a rubber spatula, break up the curds, loosening the consistency without completely smoothing.
- In a large bowl, sift together the flour, granulated sugar, baking powder, and nutmeg. Make a large well in the center. Place the eggs, honey, and vanilla in a medium bowl, and whisk to combine. Pour the egg mixture into the well. Using a whisk, gradually draw the flour mixture into the egg mixture, whisking until smooth before drawing in more flour. Continue until all of the flour mixture has been incorporated.
- Add the ricotta, and gently fold into the batter until just combined; the ricotta will remain visible in the batter.
- Carefully spoon the batter, 1 tablespoon at a time, into the hot oil, being careful not to overcrowd the pan. Fry until golden on outside but still slightly runny on inside, about 1 minute, turning after about 30 seconds. Using a slotted spoon, remove fritters from oil, and transfer to lined baking pan. Repeat with remaining batter.
- When cool enough to handle, sift nonmelting sugar over fritters; transfer to a serving platter. Serve with huckleberry compote.
ROASTED PEACHES WITH RICOTTA
This is a simple but refreshing end to any meal and it's a really good way to use any left-over ricotta cheese you may have on hand.
Provided by Denise in da Kitchen
Categories Fruit
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Arrange peaches, cut side up, in glass baking dish.
- Sprinkle with sugar and dot with butter.
- Bake 30 minutes at 325 degrees.
- With slotted spoon, transfer peaches to individual plates.
- Reserve juices.
- In bowl, mix ricotta and honey.
- Stir in reserved juices.
- Pile ricotta mixture onto peaches and sprinkle with almonds.
Nutrition Facts : Calories 220.1, Fat 10.8, SaturatedFat 6, Cholesterol 31.1, Sodium 68.8, Carbohydrate 27.2, Fiber 1.7, Sugar 24.5, Protein 6.1
RICOTTA PEACH TART
This pretty tart is easy to put together, thanks to frozen puff pastry and height-of-summer peaches. Thyme lends an earthy note, and a dollop of fresh ricotta on top is a nice change from ice cream or whipped cream (which would also be delicious). If you have the time, try tossing the peaches and honey with a pinch of ground cinnamon or cardamom.
Provided by Cooking Channel
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put an oven rack in the lower third of the oven. Preheat the oven to 425 degrees F.
- Place the puff pastry between two sheets of parchment paper and roll it out a bit to make a 9-by-10-inch rectangle. Remove the top piece of paper. Use the tip of a sharp knife to gently score the dough, without cutting all the way through, 1 inch from the edges all the way around. Transfer to a sheet pan and store in the freezer while you prepare the peaches.
- Cut the peaches into 1-inch wedges. Toss them with 1 tablespoon honey. Remove the dough from the freezer, sprinkle on the thyme, and arrange the peaches in a single layer on top, leaving the border clear.
- Bake the tart until the crust is deep golden-brown and the peaches are tender, about 25 minutes. Remove from the oven to a cooling rack and cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle some honey over the cheese.
RICOTTA FRITTERS
Provided by Food Network
Categories dessert
Yield approximately 25 to 30 fritters
Number Of Ingredients 11
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.
RICOTTA FRITTERS
Categories Cheese Dairy Egg Pork Appetizer Fry Ricotta Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (first course) or 12 (hors d'oeuvre) servings
Number Of Ingredients 10
Steps:
- Stir together ricotta, parmesan, salami, yolks, salt, pepper, and 3 tablespoons bread crumbs until combined. Put remaining 1/2 cup bread crumbs in a shallow bowl.
- Line a large baking sheet with wax paper. Scoop a 1 1/2-tablespoon mound of ricotta mixture into bread crumbs, turning to coat completely, then pat into a 1/2-inch-thick oval with your hands and transfer to baking sheet. Make more ricotta fritters in same manner, arranging in 1 layer.
- Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until thermometer registers 350°F. Fry half of fritters, gently turning over once with 2 spoons, until golden, 2 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F, then fry remaining fritters in same manner. Serve warm or at room temperature.
PEACHES W/ RICOTTA FRITTERS
This is a very beautiful & light dessert! Prep time is a little screwy.. it takes about 25 mins to get everything together... 3 hours to actually allow peaches to cool.. and 35 mins to fry fritters. Sorry if timing is a little off!)
Provided by love4culinary
Categories Dessert
Time 4h35m
Yield 40 Fritters, 10 serving(s)
Number Of Ingredients 12
Steps:
- To start, you will want to prepare the peach mixture.
- Peel and pit your peaches and cut them into 1/2 inch wedges.
- In a large bowl combine the peaches with wine and 3 teaspoons sugar.
- Cover mixture and refrigerate it for 3 hours.
- To make the puffs, whisk ricotta, eggs, orange zest, 3 tablesppons sugar, flour, baking powder and salt in a large bowl.
- Whisk until mixture is smooth!
- Heat oven to its lowest setting and take a cookie sheet and line it with paper towels.
- Be sure to layer a couple of times to be able to absorb oil.
- Over medium-high heat, heat olive oil for about 7 minutes.
- Test the heat of your oil by dropping a TINY bit of the dough into it.
- If it bubbles right away, it is ready.
- If not, allow to continue heating until the dough will immediately bubble.
- Turn your oven off at this time.
- Taking a tablespoon, drop six level spoonfuls of dough into oil, using a small spoon to help you scrape them into the oil.
- Allow them to fry for 50 seconds per side, or until golden and puffed.
- Take puffs out of oil with a slotted spoon and place on cookie sheet and put in oven (that you turned off!) to keep them warm while others are cooking.
- Repeat the process until all of your puffs are made.
- Shake/sprinkle powdered sugar lightly over the puffs.
- Serve with peach mixture.
- ENJOY!
Nutrition Facts : Calories 469, Fat 39.5, SaturatedFat 8.5, Cholesterol 64.9, Sodium 131.1, Carbohydrate 22.8, Fiber 1.7, Sugar 13.2, Protein 8.1
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