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Gallery Lemon-Ricotta Fritters with Lemon Curd Recipe Summary Servings: 8
Ingredients For the Curd 8 large egg yolks 1 cup granulated sugar 2 teaspoons finely grated lemon zest 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons) 1/4 teaspoon coarse salt 4 ounces (1/2 cup) cold unsalted butter, cut into small pieces For the Fritters 4 cups vegetable oil, for deep-frying 1/2 cup all-purpose flour 1/2 cup cake flour 1 tablespoon baking powder 1 teaspoon coarse salt 4 large eggs 1/4 cup granulated sugar 1 pound ricotta cheese, drained 2 tablespoons finely grated lemon zest 1/2 teaspoon pure vanilla extract Confectioners’ sugar, for dusting
Cook’s Notes Do not crowd the pan; cook only a few fritters at a time. They taste best when served immediately after frying.
Gallery Lemon-Ricotta Fritters with Lemon Curd
Recipe Summary Servings: 8
Gallery
Lemon-Ricotta Fritters with Lemon Curd
Lemon-Ricotta Fritters with Lemon Curd
Lemon-Ricotta Fritters with Lemon Curd
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
8 large egg yolks 1 cup granulated sugar 2 teaspoons finely grated lemon zest 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons) 1/4 teaspoon coarse salt 4 ounces (1/2 cup) cold unsalted butter, cut into small pieces
4 cups vegetable oil, for deep-frying 1/2 cup all-purpose flour 1/2 cup cake flour 1 tablespoon baking powder 1 teaspoon coarse salt 4 large eggs 1/4 cup granulated sugar 1 pound ricotta cheese, drained 2 tablespoons finely grated lemon zest 1/2 teaspoon pure vanilla extract Confectioners’ sugar, for dusting
Directions
Make the curd: Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes. Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour (or up to 3 days).
Make the fritters: Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl.
Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth.
Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners’ sugar. Transfer curd to a serving bowl, and serve with fritters.
Cook’s Notes Do not crowd the pan; cook only a few fritters at a time. They taste best when served immediately after frying.
Cook’s Notes
Do not crowd the pan; cook only a few fritters at a time. They taste best when served immediately after frying.
Reviews (5)
Add Rating & Review 46 Ratings 5 star values: 9 4 star values: 7 3 star values: 15 2 star values: 14 1 star values: 1
Reviews (5)
Add Rating & Review 46 Ratings 5 star values: 9 4 star values: 7 3 star values: 15 2 star values: 14 1 star values: 1
Add Rating & Review
46 Ratings 5 star values: 9 4 star values: 7 3 star values: 15 2 star values: 14 1 star values: 1
46 Ratings 5 star values: 9 4 star values: 7 3 star values: 15 2 star values: 14 1 star values: 1
46 Ratings 5 star values: 9 4 star values: 7 3 star values: 15 2 star values: 14 1 star values: 1
5 star values: 9 4 star values: 7 3 star values: 15 2 star values: 14 1 star values: 1
Martha Stewart Member Rating: Unrated 04/15/2013 I made these for dessert one night and wow is all I have to say! They are delicious and I will certainly be making these again. Martha Stewart Member Rating: Unrated 02/12/2011 if you can't find cake flour, you can substitute it with 'homemade' cake flour. One cup of cake flour is equal to 1cup minus 2 tbsp of white flour, mixed with 2 tbsp of cornstarch. Martha Stewart Member Rating: Unrated 03/07/2009 i found cake flour at my local super target Martha Stewart Member Rating: Unrated 10/15/2008 where can i fnd the cake flour?? Martha Stewart Member Rating: Unrated 04/21/2008 Made these fritters for guests as a finger food before Sunday brunch. Can't even describe the reaction they got. Easily the best thing I've had all year and very easy to make. The ice cream scoop is also a really great way to drop them in the oil because the handle is long enough to keep your hand away from the oil.Martha Stewart Member
Rating: Unrated 04/15/2013
I made these for dessert one night and wow is all I have to say! They are delicious and I will certainly be making these again.
Rating: Unrated
Rating: Unrated 02/12/2011
if you can’t find cake flour, you can substitute it with ‘homemade’ cake flour. One cup of cake flour is equal to 1cup minus 2 tbsp of white flour, mixed with 2 tbsp of cornstarch.
Rating: Unrated 03/07/2009
i found cake flour at my local super target
Rating: Unrated 10/15/2008
where can i fnd the cake flour??
Rating: Unrated 04/21/2008
Made these fritters for guests as a finger food before Sunday brunch. Can’t even describe the reaction they got. Easily the best thing I’ve had all year and very easy to make. The ice cream scoop is also a really great way to drop them in the oil because the handle is long enough to keep your hand away from the oil.
All Reviews for Lemon-Ricotta Fritters with Lemon Curd
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon-Ricotta Fritters with Lemon Curd
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
