ricotta fritters with nutella®

Pastry
Vegetarian
Dinner
Lunch
Mid-afternoon
All year round
Banqueting

Yields: 18 (6 servings)
Portion: 3 fritters

 

INGREDIENTS

  • 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®

 

PROCEDURE:

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.

Product