December 28, 2012
Author: Tara Berger
3 large eggs
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 pound or 1 cup whole milk ricotta cheese
1 1/4 cups all-purpose flour
2 teaspoon baking powder
Blackberry Jam or Nutella for filling
Vegetable oil, for frying
In a large saucepan, heat 2 inches of vegetable oil at 375 degrees.
Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended. (if making ahead of time- take out of the fridge 10 minutes before cooking to get batter to room temp)
Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-sized rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Balls should rise to the top as they puff up. Using a slotted spoon, transfer the balls to the cookie sheet to drain. Continue frying the remaining fritters in batches of 8.
Arrange the fritters on a platter- using a small melon baller scoop our top of ball- fill with jelly or nutella place ball back in and dust well with confectioners’ sugar.