Recipe courtesy of Jackie Rothong
Recipe courtesy of Jackie Rothong
Watch how to make this recipe.
Ricotta Fritters with Raspberry Jam
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 330
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 277 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 330
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 277 mg
Ingredients
Fritters:
Raspberry Jam:
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Directions
- For the fritters: Place 3 to 4 inches of vegetable oil in a Dutch oven. Heat to 350 degrees F.
- Whisk together the granulated sugar, zest and 1/2 teaspoon kosher salt in a shallow bowl.
- Whisk together the ricotta, eggs, milk and vanilla paste in a large bowl.
- Whisk the flour, baking powder, confectioners' sugar and remaining 1 teaspoon salt together in a medium bowl.
- Whisk the dry ingredients into the wet ingredients.
- Working in batches of about 6, scoop the batter with a 1 1/2-ounce ice-cream scoop and gently drop the dough into the oil. Fry the fritters, turning occasionally, until deep golden brown, 3 to 4 minutes. Remove with a slotted spoon, drain briefly and place directly into the zesty sugar. Roll the fritters to coat them in the sugar. Transfer to a platter and repeat until all the batter is used.
- Meanwhile, for the raspberry jam: Place the raspberries in a deep medium skillet set over medium heat. Stir in the sugar, orange zest and juice and cinnamon stick. Cook until the raspberries begin to break down and become syrupy, 5 to 8 minutes. Remove from the heat. Discard the cinnamon stick and stir in the salt. Serve alongside the fritters for dipping!
