This recipe was shared with me by our very special friend, Mary T. She's actually more like family to us and we love her dearly. She's an amazing cook and always has something delicious to share.
We usually make Ricotta Fritters around Christmas time but these are my New Years gift to you. They are similar to the Italian Street Festival food, Zeppole only way lighter and even more delicious! Didn't think that was possible, did ya? Yes, they are fried but this time of year is when we should be indulging in delicious delights like these. So, go ahead. Fry up a batch. Guilt free. You still have a couple of days left before those resolutions kick in.
Approx. 40 balls
2 1/4 cups flour
3 teaspoons baking powder
5 tablespoons sugar
1 tablespoon vanilla extract
5 large eggs
3 cups ricotta
6 cups canola or vegetable oil
Powdered sugar for dusting
1. Heat oil in a large heavy bottomed pot or dutch oven over medium heat until it reaches 350 degrees.
2. In a medium bowl whisk together flour, baking powder and sugar. In a separate, bowl, combine eggs, vanilla and ricotta and mix well. Stir dry ingredients into wet ingredients and mix with a wooden spoon or rubber spatula until just combined.
3. When oil reaches 350 degrees, drop dough by the teaspoonful into oil.
Note: Oil is very hot and you should always have kids out of the room while you are working.
Drop the dough by heaping teaspoonfuls into the oil from very close range to avoid splatter. Fry balls for 6-8 minutes or until they are golden brown all over. No need to turn them. Somehow they magically know when they are ready to turn and roll over on their own. Pretty cool, huh? Remove fritters with a slotted spoon and place on a paper towel to drain. Let cool and sprinkle with powdered sugar. These are best served the day they are made but can be made up to 1 day in advance (leave the powder sugar until the day you are going to serve them).