If necessary, drain the ricotta in a sieve over a bowl for
an hour. Place the ricotta in a medium bowl and gradually
stir in the flour, sugar, eggs, brandy and lemon and
orange rinds to make a batter. Heat olive oil to 180°C and
drop heaped tablespoons of the batter into the oil without
crowding and fry, turning once, until golden brown, about
4 minutes. With a slotted spoon, drain the fritters on
crumpled paper towels and keep warm in the oven while
making the rest of the fritters. Sprinkle with sugar and
serve immediately. (Makes about 20) (Copyright Diane Seed
Italian Cooking with Olive Oil.)
Delicious just as they are
or serve with pureed fresh or frozen berries, sweetened
with icing sugar.
RICOTTA, CURRANT & PINENUT FRITTERS
To the same amount of
ricotta, plain flour, sugar and eggs, add 2 tablespoons
grappa, 1 tablespoon currants, 1 tablespoon finely chopped
cedro (Italian candied citron rind) or any glaceed or
dried fruit, 2 teaspoons grated lemon rind and 1
tablespoon of pinenuts lightly browned in 1 teaspoon olive
oil. Proceed as for the original recipe. Serve hot
sprinkled with caster sugar or sifted icing sugar.
RICOTTA, ALMOND & ORANGE FRITTERS
To the same amount of
ricotta, plain flour, sugar and eggs, add 2 tablespoons
Grand Marnier, 1 tablespoon orange flower water, 2
tablespoons flaked almonds, and 2 teaspoons of grated
orange rind. Proceed as above. Sprinkle with sieved icing
sugar.
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