Curtis' dessert will surely put a cheesy grin on your face!
Ricotta Fritters with Strawberry-Rhubarb Jam
- Canola Oil; for frying
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Homemade Ricotta (see recipe below)
- 2 large Eggs; beaten to blend
- 1/2 cup Whole Milk
- 2 teaspoons grated Orange Zest
- Confectioners' Sugar; for dusting
- Strawberry-Rhubarb Jam (see recipe below)
- Homemade Ricotta
- 4 cups Whole Milk
- 1 cup Heavy Whipping Cream
- 3/4 cup Buttermilk
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Kosher Salt
- Strawberry-Rhubarb Jam
- 12 ounces slender Rhubarb Stalks (about 3 large); red part only; thinly sliced
- 1 pound Fresh Strawberries; hulled and quartered
- 3/4 cup Granulated Sugar
- 3 tablespoons Fresh Lemon Juice
- In a large wide heavy saucepan, add enough Oil to reach the depth of 1 1/2 inches. Heat the Oil over medium-high heat until it registers 350°F on a deep-fry thermometer.
- Meanwhile, in a medium bowl, whisk the Flour, 1/4 cup Powdered Sugar, Baking Powder, and Salt to blend. In a large bowl, whisk the Ricotta, Eggs, Milk, and Orange Zest to blend, then whisk in the Flour mixture.
- Working in batches and using a #30 (1 1/4 ounce) ice cream scoop, fill the scoop with batter and lower the scoop into the hot Oil, releasing the batter while the scoop is submerged in Oil to achieve a circular shape. Fry the Fritters, turning occasionally, for 3 to 4 minutes, or until they are deep golden brown and no longer doughy in the center. Using a slotted spoon, transfer the Fritters to paper towels to drain. Return the Oil to 350°F before cooking each batch.
- Dust with Confectioners’ Sugar and serve the Strawberry-Rhubarb Jam alongside the Fritters or fill the Fritters with the Jam (see the method below), and serve warm.
- Jam-filled Fritters
- : Strain the Jam through a fine sieve and discard the solids. Fill a flavor injector with the strained Jam. Working with one Fritter at a time, insert the flavor injector needle into the center of the Fritter and pipe the Jam into the Fritter. Dust the Jam-filled Fritters with Powdered Sugar.
- FOR RICOTTA:
- In a large heavy pot, combine the Milk, Cream, Buttermilk, Lemon Juice, and Salt. Cook over medium heat, stirring occasionally to prevent scorching, for about 28 minutes, or until the mixture reaches 160°F. The mixture will begin to separate, forming bits of Milky Cheese Curds and watery whey (which is the reaction you want).
- Line a strainer with Cheesecloth and strain the mixture. Set the sieve over a bowl to catch the draining liquid and refrigerate the remaining Cheese for about 2 hours, or until most of the liquid has drained. The texture of the Cheese will depend on the draining time; for a softer texture, drain the Cheese for less time, or continue to drain overnight for a firmer texture.
- Remove the Ricotta from the Cheesecloth and use immediately, or transfer the Cheese to an airtight container and refrigerate.
- FOR JAM:
- In a large heavy skillet, bring the Rhubarb, Strawberries, Sugar, and Lemon Juice to a simmer over medium-high heat, stirring often. Continue to cook, stirring often, for about 8 minutes, or until the juices thicken slightly and the Rhubarb is falling apart. Let cool and serve warm, or store the Jam in an airtight container and refrigerate.
- To use the Jam as a filling for the Fritters, strain the Jam through a fine sieve and discard the solids.