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Blood Orange Ricotta Fritters

Blood Orange Ricotta Fritters

It is a rare day when I find blood oranges at any of my supermarkets. So imagine my excitement when I spotted some across the produce section. I literally clapped my hands, smiled, and honestly almost hopped with joy. It takes so little to make me happy these days. Regardless of my weird produce enthusiasm, I now had something new to play with…blood oranges.

After some research and internal conflict as to whether I go sweet or savory, I decided to at least start with sweet. Doughnuts sounded great but it was time for something a little different. I’ve had lemon ricotta fritters before, but never blood orange. Time to try something new! These little fritters were delicious. The blood orange is quite subtle but contributes enough flavor to make the fritters slightly sweet and perfect for a Sunday breakfast on the back porch. Try your Blood Orange Ricotta Fritters this weekend!

P.S. If you are like me, not all of your fritters will be picture worthy. Here are my alien fritters…Have fun!

The Not so Pretty Blood Orange Ricotta Fritters

Blood Orange Ricotta Fritters Recipe

Serves 6 (4-6 fritters per serving)

Ingredients

1 1/4 cup all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3 large eggs

3/4 cup sugar

1/2 lb whole milk ricotta

2 Tbls grated blood orange zest

1/4 cup blood orange juice

1/2 tsp vanilla extract

1 tsp cinnamon

4 cups vegetable oil for frying

Directions

1. Begin heating oil over  medium high heat. Do not begin frying until you see streaks of oil swirling on bottom of pan. Test your oil by dropping in a small drop of batter first to ensure your oil bubbles appropriately.

2. Sift flour, baking powder and salt together. Add eggs and 1/4 cup  sugar in a large bowl and whisk together. Add ricotta, zest, and vanilla. Stir until just combined.  Slowly add sifted flour mixture and stir until smooth.

3. Combine the remaining sugar and cinnamon in a separate bowl and set aside.

4. Carefully drop in a heaping tablespoon of the batter into the oil. Do not crowd the pan – fry about 4-6 fritters at a time. Fry until golden brown, flipping the fritters several times to prevent overbrowning. Pay close attention as your fritters can burn quickly if left unattended.  Drain each batch on paper towels.

5. Toss the warm fritters in the cinnamon sugar mixture. Serve immediately.

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