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Lemon Ricotta Fritters with Fresh Berry Jam

Photo: Lemon Ricotta Fritters with Fresh Berry Jam

TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: 20 min
Cook: 25 min
 
YIELD: Approx: 36 fritters
LEVEL: Easy

ingredients

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Directions

Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F. Whisk together the flour, baking powder, zest, and salt in a bowl. Whisk together the ricotta cheese, eggs, granulated sugar, and vanilla in another bowl, then whisk into the flour mixture. Working in batches, gently drop in tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Dust generously with confectioners' sugar, garnish with lemon zest and serve with Quick Berry Jam.
Combine the berries and 1/2 cup of the sugar in a bowl and coarsely mash with a potato masher. Let the berries sit at room temperature for 15 minutes to allow the berries to release some of their juice. Taste for desired sweetness and add remaining sugar if necessary. Transfer berries to a medium saucepan, add lemon juice and cook until thickened, about 5 minutes. Transfer to a bowl, cover and refrigerate until chilled or serve immediately: transfer to a bowl and set the bowl over an ice bath, stirring until jam is cooled.

Yield: approximately 2 pints

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  • on August 09, 2011

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    The best fritters I ever made. As Mary wrote they were delicious even warmed up in the microwave the next day. I'll make them again.
    I also had only 20, not 36 fritters. The jam is delicious.

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  • on May 30, 2011

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    I used part skim ricotta and only heated the oil up to 350 degrees and they came out delicious! The jam is quick and flavorful. Also using one tablespoon icecream scoop - the recipe only made twenty fritters, not the thirty six stated.

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  • on May 27, 2011

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    Loved the lemon ricotta fritters. They were moist inside cheesy and crunchy. We even heated them up the next day and ate for breakfast. The raspberry sauce we used on everything with bread. Thanks Bobby.

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