Woke up today and was craving something sweet. A slightly more naughty brunch than usual and after a quick scrounge around the contents of the fridge, decided on some Ricotta Fritters.
Then my sweetheart (who was also awake and had an inkling I was about to start cooking) immediately pipped up with What do you think you’re going to make, something Savoury? to which I replied, hmm, thinking something sweet, which prompted his immediate sad face…
Hence this recipe was born for the two other loves in my life, Sweet and Savoury flavours and these Ricotta Fritters-two ways. Let’s keep those happy faces on!
In a way, this recipe looks very similar to Oliebollen with the exception that there’s no yeast in the mix and the lightness comes from the use of Ricotta and eggs. Either way, there’s a crispy, crunchy, crust and soft, fluffy centre waiting for you here…
Time: 30 mins, makes approx 15-20 depending on how generous you are with the size of each fritter.
1.5 cups of flour
1 tbsp of baking powder
3 whole eggs
1 cup of ricotta
Splash of milk
Pinch of salt & sugar
Vegetable oil to fry the fritters
For the Savoury fritters:
Chopped Chili & spring onion, tablespoon of Parmesan. Plus chopped coriander to serve & soy or Lemon cheeks?
For the Sweet fritters:
Approx 1/2 cup of Caster Sugar & few shakes of cinnamon powder mixed together.
You’ll also need a large mixing bowl and two smaller ones to divide the mixture. A wooden spoon, 2 tablespoons, one pot for the deep frying and a long pair of tongs. A dish for dusting the sweet fritters and paper towel to drain the oil.
Sift dry ingredients together in a large bowl, Add the eggs, ricotta and stir to combine.
Divide the mixture into two seperate bowls, one with the ingredients for the Savoury fritters and one for the sweet ones. I added a pinch of salt into the Savoury mix and a sprinkle of sugar into the sweet.
Heat up the oil in a medium sized pot, until the temperature reaches 93C or (try dropping a small amount if batter to see if it sizzles.) Using the two tablespoons place a spoonful of the batter into the oil, allowing enough room for 3 at a time.
Fry the Sweet batter first, rolling the fritters in the sugar & cinnamon mix straight after they cook,
Lastly fry the Savoury batter after that, using the same method as above. Place the fritters on kitchen paper and sprinkle with salt (which helps to draw the excess moisture out of the fritter)
*optional* You can serve the Savoury fritters with some chopped Coriander, an extra sprinkle of salt or Soy Sauce.