Out of the Frying Pan: Sweet Ricotta Fritters
It’s that time of the month again. It’s time for the Sweet Adventures Blog Hop. Hosted by The Kitchen Crusader, the theme this month is “out of the frying pan” so it’s time to get frying. Over the last few months I have managed to conjure up a few healthier desserts like the raw raspberry mousse or the healthy cheesecake; I even managed to make a healthier chocolate cake. So I figure I have earned some credits for this naughty but nice dessert of ricotta fritters.
The Sweet Adventures Blog Hop has been a great way for me to increase my baking skills but it has also broadened my tastes when it comes to eating dessert. I’ve never had much of a sweet tooth and will always choose entree over dessert but now I am starting to enjoy my creations and try new things.
Two years ago I would never have dreamed of eating ricotta fritters let alone making them but I made this great discovery at an Italian cooking class I attended last year. Perfect for a challenge that requires deep frying and also perfect for a cheese lover like myself.
I had a fruit bowl full of oranges so I decided to break away from the usual tradition of putting lemon in fritters. Chocolate sauce is a great compliment to the orange fritters and always a winner in my eyes.
And the verdict? I loved them! Similar to the Spanish Churros, but dare I say with a little more flavour. They were light and crispy and ticked all the boxes for a deep fried dessert.
Sweet Ricotta Fritters (makes 6)
120g fresh ricotta
Zest of quarter of an orange
15ml orange juice
1 large egg
20g caster sugar
60g plain flour
pinch of salt
ground cinnamon for dusting
100g dark chocolate
100ml cooking cream
1 litre of vegetable oil for frying
Put the ricotta in a mixing bowl and beat until smooth. Add the orange zest and juice to the ricotta and continue to beat. The juice will help it become smooth if it is a bit dry and crumbly. In another small bowl beat the egg and sugar until well combined.
Gradually add the egg and sugar mixture to the ricotta and continue to mix. It will be pretty runny at this stage. Next add the flour to the mix. This will thicken up the mixture. You don’t want it to be too runny, or too dry, so you may have to alter the quantity of flour depending on how big your egg is. I had to add a little extra as my chicken lays 70g eggs!
Leave the ricotta mixture to rest while you make the chocolate sauce. Put the cream in a small pan and bring to the boil. As soon as it starts to boil, remove from the heat and stir in the chocolate until it melts. The chocolate and cream should be well combined and the sauce smooth and glossy. Keep warm until you are ready to serve.
To fry the fritters, put about a litre of vegetable oil into a heavy bottom pan. The depth of the oil should be at least 2cm, but preferably a little more. Do not over fill the pan as the oil will boil over when the fritters are added if the oil is too close to the top of the pan.
Heat the oil to 190C. Take two metal spoons and use them to drop balls of the mixture into the hot oil. Don’t overcrowd the pan, I cooked mine in two batches. Fry for 4 minutes, until golden brown, turning half way.
Dust with ground cinnamon and serve immediately with the chocolate sauce.