I have a friend called Naomi and this week she came over for a baking date.
Naomi used to be a professional cook/baker (she even has her own self-published cookbook) and she's one hell of a gardener. Both of these trades Naomi does with little fuss and just the right amount of humor. She also happens to be the kind of person whom I met and could tell right away I would trust implicitly in the kitchen. She just has that look about her ... she has those hands.
Well as some of you may remember one of my New Years resolutions was to 'perfect homemade doughnuts'. For our baking date I decided I would begin this process by making the closest thing I've ever made to a doughnut: Ricotta Fritters. Naomi showed me how to make Quinoa Muffins (an outstanding recipe which I will have to ask her if I can share with you soon).
The first few fritters to come out of the oil were overdone (oops, must get a temperature whats-its before I really get into my year-of-doughnuts). The second batch was better. The third batch was dynamite! This recipe is simple, so satisfying and gorgeous. I really love it. It is slightly adapted from Gourmet magazine, April 2008 (gosh do I miss Gourmet, sniff).
Ricotta Fritters
makes about 16 fritters
around 64 ounces of peanut or sunflower seed oil
3/4 C unbleached all-purpose flour
2 t baking powder
1 t lemon zest
1 C whole milk ricotta
2 eggs
1 T natural cane sugar
1-1/2 t pure vanilla extract
Heat your oil for a half hour (or so) on medium to medium low heat. Combine flour, baking powder and lemon zest; whisk well. Combine ricotta, eggs, sugar and vanilla; whisk well. Add wet to dry; whisk well. Drop by tablespoons into the hot oil. Turn over once or twice while in the oil. Let cook for 2–3 minutes depending on your preference of done-ness. Use a slotted spoon to lift out onto paper towel to drain. Let cool a bit and sprinkle with confectioners sugar. Serve immediately.
Cooks Notes: If you like more sweet add another tablespoon of sugar (that is what the original recipe calls for). Wait 5 minutes between frying the batches of fritters so your oil can heat back up a bit. If you can, wait until the fritters cool down a touch to eat them ... you'll taste much more of the lemon and ricotta flavors which are so worth the wait! Save the oil when you're done; I put mine right back in the glass bottle and use it at least one more time (at least).
—MAV
22 January 2010