Cherry and Lemon Ricotta Puffs aka Fritters

FinSkis Cherry and Lemon Ricotta Fritters

Ingredients

500g fresh ricotta (click here to make it yourself)

3 tbs white sugar

3 eggs

1 c plain flour, sifted

2 tsp baking powder

1 c fresh cherries, pitted and finely chopped

1 lemon, zest finely grated

Oil for deep frying

honey for drizzling

powdered sugar for dusting

Method

Heat oil in a deep fryer or large heavy based wok to 190°c / 375°f

Mix together the ricotta, sugar and eggs with a wooden spoon till well combined.

Add the flour and baking powder and stir till incorporated.

Mix in the cherries and lemon zest and stir again.

When the oil is ready carefully place large tablespoon size dollops of the ricotta mixture into the hot oil – Don’t over crowd the pan.

Once golden and crispy on the outside remove and place on absorbent paper till all the mixture has been made in to puffy, golden balls.

To plate up you can either pile the puffs high on a big serving platter, drizzle with honey, sprinkle with the powdered sugar and then let everyone dive in, or serve portions separately with each person getting 2 or 3 puffs each, honey drizzled over and a dusting of sugar… either way, it’s going to make a lovely way to end a dinner!

FinSkis Cherry and Lemon Ricotta Puffs FinSkis Cherry and Lemon Ricotta Puffs

Cherry and Lemon Ricotta Puffs aka Fritters
Author: 
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These are extremely moreish so don’t be afraid of making more than you think you will need!
Ingredients
  • 500g fresh ricotta
  • 3 tbs white sugar
  • 3 eggs
  • 1 cup plain flour, sifted
  • 2 tsp baking powder
  • 1 cup fresh cherries, pitted and finely chopped
  • 1 lemon, zest finely grated
  • Oil for deep frying
  • honey for drizzling
  • powdered sugar for dusting
Instructions
  1. Heat oil in a deep fryer or large heavy based wok to 190°c / 375°f
  2. Mix together the ricotta, sugar and eggs with a wooden spoon till well combined.
  3. Add the flour and baking powder and stir till incorporated.
  4. Mix in the cherries and lemon zest and stir again.
  5. When the oil is ready carefully place large tablespoon size dollops of the ricotta mixture into the hot oil – Don’t over crowd the pan.
  6. Once golden and crispy on the outside remove and place on absorbent paper till all the mixture has been made in to puffy, golden balls.
  7. To plate up you can either pile the puffs high on a big serving platter, drizzle with honey, sprinkle with the powdered sugar and then let everyone dive in, or serve portions separately with each person getting 2 or 3 puffs each, honey drizzled over and a dusting of sugar… either way, it’s going to make a lovely way to end a dinner!

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