WEEKDAYS 1e|12c|p

Ricotta Fritters

Michael Symon
Servings: 2-3 Dozen
1 to 30 min

A tasty breakfast treat in five minutes!

  • Ingredients
  • step-by-step directions
Ricotta Fritters
  • 2 quarts Vegetable Oil
  • 3/4 cup Self-Rising Flour
  • 1 cup Goat's Milk Ricotta
  • 2 Eggs
  • 1 1/2 tablespoons Granulated Sugar
  • 2 Oranges (zest and juice)
  • 1/4 cup Honey
  • 1 pinch Salt
  • Confectioner's Sugar (to garnish)
  • Preheat Oil to 365 degrees in a large dutch oven.
  • In a large bowl, whisk together ricotta, eggs, granulated sugar, orange zest, and salt. Gently whisk in flour just until incorporated.
  • In a small sauce pan add honey and juice from oranges. Gently stir to combine until the sauce is heated through. 
  • Using two spoons, gently drop heaping tablespoons of batter into oil. Fry in batches to avoid over-crowding the oil. Cook for 3-4 mins or until deep golden brown. Transfer to a paper towel lined plate. Sprinkle with confectioner's sugar and drizzle with honey orange sauce. Serve warm.
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