Friday, March 18, 2011

Lemon Ricotta Fritters with Sweet Berry Sauce

Mmmmm, mmmmm, my family ate good this morning! These are delicious little pockets of heaven. The fritters aren't too sweet, so they go perfectly with the sweet berry sauce.

Lemon Ricotta Fritters with Sweet Berry Sauce

First heat 2 inches of vegetable oil in a large wide heavy saucepan. Place candy or deep fry thermometer in oil, you want the oil to be 365-370 when you are ready to fry the fritters.

For the Sauce:
1 lb. strawberries, rinsed and cut in quarters
1/2 small container raspberries
1/2 small container blackberries
(or you could substitute a frozen berry blend and just thaw them first)
1/2 c. sugar
1 Tbs. fresh lemon juice

Place all berries in a bowl. Pour sugar over the top and stir, let sit 15 minutes. Gently mash with a potato masher. Pour into a medium saucepan and heat on medium until thickened a little and sugar is dissolved, about 7-8 minutes. Pour into a serving bowl and place in freezer to cool a little while you are making the fritters.

For the Fritters:

3/4 c. all purpose flour
2 tsp baking powder
1 Tbs. lemon zest
1/4 tsp salt
1 c. whole milk ricotta
2 large eggs
3 rounded Tbs. sugar
1 1/2 tsp vanilla extract
Powdered sugar for dusting
Lemon zest for garnish

Whisk together the flour, baking powder, lemon zest, and salt; set aside. In separate bowl whisk together the ricotta, eggs, sugar, and vanilla. Add to the flour mixture and stir gently to combine. At this point the oil should be 365-370 degrees F. Working in batches, gently drop by tablespoons (I used the Pampered Chef cookie scoop) the batter in the oil, about 5 per batch. Turning occasionally, let fry until a deep golden color, about 4 minutes. You can take one out and cut in half to check and see if it is done. Repeat with remaining batter. Place cooked fritters on paper towels to dry. Serve over berry sauce and dust with powdered sugar and lemon zest. Makes approximately 10-12 fritters.

Adapted from a Bobby Flay recipe