A accepted of Emilia-Romagna, these ricotta fritters most frequently seem as fragment of the array of Carnival treats found right this moment of year.
I took inspiration from Roman food writer Ada Boni’s Italian Regional Cooking. Her castagnole recipe is incredibly traditional (I added sugar and citrus to the aggregate), but I admire that she calls safe for quite of flour, as lots of as of late’s recipes use half of ricotta and half of flour for a extra solid fritter.
There are such quite loads of became as soon as to play with this recipe: Opt out the orange and/or lemon, use an aniseed (or any diversified) liqueur as an various of rum, add vanilla, or change confectioners’ sugar as an various of granulated sugar. I regularly look this recipe with baking powder too, which makes them blow his maintain trumpet extra and change into spongier — but they remain unprecedented extra soft without it.
Which it’s possible you’ll moreover bake these when you select no longer to deep fry, even though they attain reach out crunchier. —Emiko
(250 grams) ricotta
sugar, plus extra for dusting
(50 grams) flour
rum or Marsala
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Vegetable oil for frying
- Mix all of the ingredients together, moreover for for the oil, in a mixing bowl till neatly mixed.
- Over low warmth, warmth a minute saucepan with ample oil for the fritters to head with the lunge. Test the warmth by shedding a dice of bread or a minute blob of ricotta combination into it. You ought to quiet without extend look small bubbles seem all all the blueprint via the bread. With the advantage of 2 spoons, tumble tablespoon-sized blobs of the ricotta combination into the fresh oil, and fry till evenly golden-brown, about 90 seconds. Which it’s possible you’ll fry diverse at a time, but don’t overcrowd the pan or the temperature will tumble too unprecedented.
- Drain on paper towels and, while quiet scorching, roll the fritters in additional sugar to coat. Serve warmth or chilly.