Get ready to transport your taste buds to the enchanting canals of Venice with these irresistible ricotta fritelle - the ultimate sweet treat that promises to turn an ordinary day into a culinary celebration! These golden, pillowy delights are more than just a dessert; they're a crispy, creamy slice of Italian culinary tradition that will have your family and friends begging for more. Imagine biting into a cloud-like fritter that's perfectly crisp on the outside, impossibly soft on the inside, and dusted with a snow-like layer of powdered sugar - pure magic in every single bite!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g ricotta cheese
- 100g all-purpose flour
- 2 eggs
- 50g sugar
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting
Instructions
- Prepare the ricotta mixture by placing the ricotta cheese in a large mixing bowl. Ensure the ricotta is at room temperature and well-drained to prevent excess moisture.
- Add sugar and vanilla extract to the ricotta. Whisk thoroughly until the mixture becomes smooth and the sugar is completely incorporated.
- Crack the eggs into the ricotta mixture one at a time, mixing well after each addition to create a uniform batter.
- Gradually sift the all-purpose flour into the mixture, folding gently to prevent lumps. Mix until the batter is smooth and has a slightly thick, dropping consistency.
- Heat neutral frying oil in a deep pan or heavy-bottomed pot to 350°F (175°C). Use a candy or deep-fry thermometer to ensure accurate temperature.
- Using two small spoons, carefully drop small dollops of the batter into the hot oil. Fry in batches to avoid overcrowding the pan.
- Fry the fritelle for 2-3 minutes, turning occasionally, until they become golden brown and puffy on all sides.
- Remove the fritelle using a slotted spoon and drain on paper towels to remove excess oil.
- Once slightly cooled, dust generously with powdered sugar using a fine mesh sieve.
- Serve warm as a delightful dessert or sweet snack, ideally accompanied by a cup of espresso or sweet dessert wine.
Tips
- Moisture is Key: Drain your ricotta thoroughly to prevent soggy fritelle. Use a cheesecloth or fine-mesh strainer to remove excess liquid.
- Temperature Matters: Use a kitchen thermometer to maintain oil at exactly 350°F (175°C). Too cool, and the fritelle will absorb oil; too hot, and they'll burn outside while remaining raw inside.
- Spoon Technique: Use two small spoons to create uniform, round fritelle. One spoon to scoop the batter, the other to help slide it into the oil.
- Batch Frying: Never overcrowd the pan. Fry in small batches to ensure even cooking and maintain oil temperature.
- Drain Properly: Let fritelle rest on paper towels to absorb excess oil, ensuring a crisp exterior.
- Serve Immediately: These are best enjoyed warm, so time your cooking to serve right away for maximum deliciousness!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
