spring is (almost) here, so let's celebrate by frying up a fresh batch of lemon ricotta fritters! something about the scent of lemon just screams spring. these fritters are an italian inspired treat also known as lemon zeppole. they are light, fluffy & perfectly sweet. i like serving them with strawberry jam or fresh whipped cream for dipping! these are made with a blend of full-fat creamy ricotta cheese & bob's red mill all-purpose flour (my go to flour). if you are looking for a gluten free option, try using bob's 1:1 gluten free baking flour.
easter is looking like it will be the same stay home orders as last year, so these are a fun treat to enjoy at home with your family & bring in a little (deep fried) easter cheer. a fritter in one hand & a chocolate bunny in the other, who is with me?
ingredients:
- 1 cup full-fat creamy ricotta cheese
- 3 large eggs, lightly beaten
- 1/4 cup granulated sugar, plus more for rolling
- 2 teaspoons pure vanilla extract
- 1 cup bob’s red mill all-purpose flour
- 2 teaspoons baking powder
- 1 pinch fine salt
- zest of 1 lemon, plus more to garnish
directions:
- in a large mixing bowl whisk together the cheese, eggs, sugar, vanilla extract & lemon zest until well combined.
- sift in the flour, baking powder & salt. mix until batter just comes together.
- in a heavy bottom skillet (use a deep fryer if available) fill 2-inches deep with vegetable oil. heat to 375(f) degrees.
- using a small ice cream scoop, drop batter into the skillet working in batches of 3 to 4 at a time. fry for 2 to 3 minutes, until golden brown & cooked throughout.
- transfer to a plate lined with paper towels.
