It has been quite the week. I’ve pretty much been MIA from the blog, and I’m sorry about that. But it’s all been for a good cause. I’m on WordPress now! I’m loving the new design and functionality I have. While there is some cleaning up to do from the Blogger move and some features I’m still trying to figure out, I hope you all find yourselves at home here.
For my first official WP post, I’m bringing you fritters. The lightest, most heavenly, I’ll-take-a-dozen fritters you’ve ever had. They are crispy on the outside and little clouds of softness on the inside. You will be everyone’s favorite person when you make these.
- 4 to 6 cups vegetable oil, for frying
- ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- ¼ teaspoon salt
- 1 cup whole milk ricotta
- 2 eggs, beaten
- 3 tablespoon granulated sugar
- 1½ teaspoon vanilla
- Powdered sugar, for garnish
- Blackberry preserves, for dipping
- Heat oil in a large pot over medium-high heat until oil is 370 degrees F.
- In a large bowl, whisk together flour, baking powder, lemon zest, and salt.
- In a medium bowl, combine ricotta, eggs, sugar, and vanilla until smooth. Add ricotta mixture to flour mixture and combine. Dough with be very sticky.
- Working in batches, drop tablespoonfuls of dough into the hot oil. Fry until golden brown, turning once. Remove cooked fritters from oil with a slotted spoon and place on a paper towel lined cookie sheet. Repeat until all dough has been fried.
- Dust fritters with powdered sugar and serve with blackberry preserves.