Rum and Ricotta Fritters: Fritelle di Ricotta e Rhum
Rum and Ricotta Fritters: Fritelle di Ricottan e Rhum is a lacto ovo vegetarian recipe with 36 servings. For 35 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 200 calories. It works well as a very reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodnetwork. Head to the store and pick up flour, confectioners' sugar, dark rum, and a few other things to make it today. 133 people found this recipe to be yummy and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is rather bad. If you like this recipe, you might also like recipes such as Tunan and Ricotta Fritters (Polpette di Tonno e Ricotta), Ricotta Fritters, and Ricotta Fritters.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
3 teaspoons baking powder
Confectioners' sugar
1/4 cup dark rum
5 eggs, separated, yolks lightly beaten
1 1/3 cups all-purpose flour
Extra-virgin olive oil
20 ounces fresh whole milk ricotta
2 tablespoons sugar
Equipment:
food processor
bowl
whisk
frying pan
slotted spoon
paper towels
Cooking instruction summary:
In the bowl of a food processor, pulse the ricotta until it is smooth and creamy. Turn the ricotta out into a large bowl and add the lightly beaten yolks, the rum, and the sugar, beating well. Sift together the flour and baking powder and add to the ricotta mixture. Add the egg whites to a large bowl and using a whisk or hand-held mixer, beat until stiff but not dry peaks. Fold them gently into the ricotta mixture. In a large, heavy-bottomed pan over a medium flame, slowly heat at least 4-inches of extra-virgin olive oil. Before the oil reaches the smoking point, form the fritters by dropping scant tablespoonfuls of the batter into the bubbling oil. Cook the fritters until golden, then turn, and cook the other side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining fritter batter. Dust with confectioners' sugar and serve.
Step by step:
1. In the bowl of a food processor, pulse the ricotta until it is smooth and creamy. Turn the ricotta out into a large bowl and add the lightly beaten yolks, the rum, and the sugar, beating well. Sift together the flour and baking powder and add to the ricotta mixture.
2. Add the egg whites to a large bowl and using a whisk or hand-held mixer, beat until stiff but not dry peaks. Fold them gently into the ricotta mixture.
3. In a large, heavy-bottomed pan over a medium flame, slowly heat at least 4-inches of extra-virgin olive oil. Before the oil reaches the smoking point, form the fritters by dropping scant tablespoonfuls of the batter into the bubbling oil. Cook the fritters until golden, then turn, and cook the other side.
4. Remove with a slotted spoon and drain on paper towels. Repeat with remaining fritter batter.
5. Dust with confectioners' sugar and serve.
Nutrition Information:
covered percent of daily need
