Ingredients
Scale
- 1 ½ cups all purpose flour
- ½ tsp kosher salt
- 4 tsp baking powder
- 2 tsp freshly grated lemon zest
- 4 eggs
- ⅓ cup granulated sugar
- 2 cups whole
- 2 cups whole milk ricotta cheese
- 2 ½ tsp pure vanilla extract
- 4-6 cups canola oil, for frying
- ½ cup powdered sugar
- 1 cup jam or jelly (I love pomegranate, peach, and blackberry but feel free to use whatever jam you like)
Instructions
- Heat the oil in a large pot on medium heat, until it reaches 365°F.
- In the meantime, in a large bowl combine the eggs, ricotta, sugar and vanilla extract. Whisk to thoroughly combine. In a medium bowl, combine the flour, salt, baking powder and lemon zest, whisk to thoroughly combine.
- Pour the dry ingredients into the wet ingredients and stir with a spoon until the batter just comes together, and there are no lumps of flour.
- If you don’t have a candy thermometer, you can check if the oil is hot enough by placing a wooden spoon in the hot oil. If small bubbles form around the spoon immediately, the oil is hot enough. When the oil has come to temperature, use a #40 cookie scoop (2 Tbsp) to carefully scoop the batter into the hot oil, without crowding the pan.
- Cook for about 2-3 minutes per side, until deep golden brown. Check the first fritter for doneness on the inside.
- Use a slotted spoon or metal spider to remove the fritters and any excess oil, then transfer to paper towels to drain.
- Dust with powdered sugar.
- In a small pan, heat the jam or jelly until it becomes liquid, then transfer to a serving bowl. Serve immediately for best results.
Notes
I doubt you will have any fritters left over, but if you do, make sure to store them in a paper bag for 1-2 days at room temperature.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hanukkah