Ricotta Fritters

Ricotta Fritters
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Ricotta Fritters

4 to 6 cups vegetable oil
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon grated lemon zest
1 cup Goat Peter’s ricotta
2 large eggs lightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
Icing sugar for dusting


Heat oil in a large, wide, heavy saucepan (about 5cm deep) to 190°C.


Meanwhile, whisk together flour, baking powder, zest, and 1/4 teaspoon salt in a bowl.


Whisk together ricotta, eggs, granulated sugar, and vanilla in another bowl, then whisk in flour mixture.


Working in batches, gently drop in level tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.


Dust generously with icing sugar.


Servings: Makes about 3 dozen fritters.

  • Servings Makes about 3 dozen fritters
  • Preparation Time To be advised
  • Cooking Time To be advised

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