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Lemon Ricotta Fritters are a light and fluffy bite that's perfectly poppable and always a hit at brunch!
- Vegetable oil, for frying
- 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1 cup ricotta (whole or low-fat milk is fine)
- 2 eggs, beaten
- 3 tablespoons sugar
- 1 1/2 teaspoons vanilla
- Powdered sugar, for dusting
- Lemon zest, for garnish
- Blackberry preserves, for dipping
- Heat enough oil to fill a medium pot about 1-inch full over medium-high heat until the oil is about 370 degrees F.
- In a large mixing bowl, whisk together the flour, baking powder, lemon zest, and salt.
- In a medium mixing bowl, whisk together the ricotta, eggs, sugar, and vanilla until smooth.
- Add ricotta mixture to flour mixture and whisk to combine. The dough will thicken and be very sticky.
- Working in batches, use a small cookie scoop to drop batter into the hot oil.
- Fry until the fritters are golden brown, about 1-2 minutes, turning once. Remove cooked fritters from the oil with a spider strainer (or slotted spoon) and place on a paper towel-lined plate. Repeat until all batter has been fried.
- Sprinkle the top of the fritters with more lemon zest, and sprinkle with powdered sugar. Serve warm with blackberry preserves.
If you don't fry the fritters long enough, the center will still be some and may have some raw batter. Don't be afraid to let them get a rich golden brown color to ensure they're cooked all the way.You can always open a fritter up and check the inside to test if you're frying them long enough.