Food Network: Ricotta Fritta: Ricotta Fritters

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Ricotta Fritta: Ricotta Fritters
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1/2 pound almond macaroons
1/2 cup powdered sugar
1 pound fresh ricotta
1/2 teaspoon freshly ground cinnamon
3 large eggs
1 1/2 cups flour
1 tablespoon water
2 cups fine dried bread crumbs
Oil, for frying
Whipped cream
1 cup honey

Confectioners' sugar, for garnish

Directions
Preheat the fryer to 350 degrees F.
In the bowl of a food processor, combine the macaroons and process until finely
ground. Add the sugar, cheese, cinnamon, and 2 of the eggs. Continue to process
until incorporated.
Form the cheese mixture into small balls, about a tablespoon each.
Roll the balls in the flour, coating completely. In a shallow bowl, beat the
remaining 1 egg and the water. Dip each ball in the egg wash, letting the excess
drip off. Finally, dredge each ball in the bread crumbs, coating completely.
Fry the balls in batches until golden brown, about 2 minutes. Remove from the oil
and drain on paper towels.
Place a dollop of the whipped cream in the center of each serving plate. Lay the

fritters around the whipped cream. Drizzle the fritters with the honey. Garnish
with confectioners' sugar.