Light, sugary puffs of fried dough – a sweet, delicious treat that is elegant and easy to prepare. Flavored with lemon zest, these fritters taste amazing with the strawberry-rhubarb sauce. If you’re short on time you can substitute store-bought chocolate sauce or even a nice fruit jam.
- For the Fritters:
- 4 to 6 cups vegetable oil, for frying
- ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon grated lemon zest
- ¼ teaspoon salt
- 1 cup whole milk ricotta
- 3 eggs, beaten
- 3 tablespoon granulated sugar
- 1½ teaspoon vanilla
- Powdered sugar, for garnish
- For the Strawberry-Rhubarb Sauce:
- 2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
- 1 cup water
- 1/2 cup sugar
- 2 Tbsp grated lemon peel
- 1/4 tsp salt
- 1 cup sliced fresh or frozen (unsweetened) strawberries
- 2 Tbsp lemon juice
- 1/2 tsp ground cinnamon
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 8
Make the Fritters:
Heat oil in a large pot over medium-high heat until oil is 350°F.
In a large bowl, sift together flour, baking powder, lemon zest, and salt.
In a medium bowl, combine ricotta, eggs, sugar, and vanilla until smooth. Add ricotta mixture to flour mixture and combine until smooth. Dough with be very sticky.
Working in batches, drop tablespoonfuls of dough into the hot oil. Fry until golden brown, turning 2 to 3 times. Remove cooked fritters from oil with a slotted spoon and place on a paper towel lined cookie sheet. Repeat until all dough has been fried.
Dust fritters with powdered sugar and serve warm with strawberry-rhubarb sauce (recipe below).
Make the Strawberry-Rhubarb Sauce:
In a saucepan, combine the rhubarb, water, sugar, lemon peel and salt. Bring everything to a boil. Reduce heat to a simmer. Cook, uncovered, until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes.
Stir in strawberries, lemon juice and cinnamon. Let cool to room temperature. Smash the fruit with a fork or blend together in a blender. For a cleaner, simple syrup – strain through a strainer into another container. Refrigerate until needed.