ricotta fritters with nutella®
All year round
Yields: 18 (6 servings)
Portion: 3 fritters
- 340 g ricotta
- 2 eggs
- 18 g sugar
- 180 ml unbleached all-purple flour
- 54 g baking powder
- 18 g lemon juice
- 18 g vanilla
- Powdered sugar for dusting 85 g Nutella®
Drain as much moisture from the ricotta as possible.
A quick method to do this is to wrap the ricotta in a cheesecloth or in a thin dishcloth, then squeeze the moisture out.
Combine all ingredients (except powdered sugar and Nutella®) and refrigerate for 1 hour. Heat fryer to 190°C.
Drop rounded tablespoons of batter into the hot oil in batches and fry until all sides of the fritters are nicely browned and crisp, about 4-6 minutes.
Set fritters on a paper towel and dust generously with powdered sugar while still warm.
Serve with 14 g of Nutella® for dipping.