When my mom comes to visit, we cook. Can’t help it. Actually come to think of it, it doesn’t matter where we are there is always good food around. I have to admit, when my mom is in my kitchen – I feel like an amateur. I always learn a new trick or two and her food just tastes better than mine!
It’s funny because being critical of our food is also kinda hereditary. We have a running joke that if mom thinks something she made is good, then it will be one of the best things we’ve ever eaten. And these lemon ricotta fritters were just that! Seriously, they were gone before we could get a proper picture….
(Thanks to hubs for instagramming the shot above or there would be no photo evidence!)
A light dusting of powdered sugar and a little berry compote to dip them in and we were savoring every last nugget! We started with this Bobby Flay recipe, though we added more lemon zest and improvised on the berry compote. Here’s our version:
Lemon Ricotta Fritters
- 4 c. vegetable oil
- ¾ c. all-purpose flour
- 2 tsp. baking powder
- 1 tbsp. grated lemon zest
- ¼ tsp. salt
- 1 c. whole milk ricotta
Heat the oil to 370 degrees in a small or medium saucepan. Mix dry ingredients and lemon zest in a small bowl. In a separate bowl, mix the wet ingredients. Make a well in the dry ingredient bowl and fold in the flour mixture.
Using a small icecream scoop (or spoon if you don’t have one) drop the dough into the hot oil. The fritters will begin to puff and they actually flipped themselves once one side was cooked (keep an eye on them and turn them over if yours don’t). Total cook time will be about 3 minutes. Watch them closely because they go from golden to brown very quickly.
Drain on paper towels and sift confectioners sugar over them while they are still hot. Dip in the berry compote and let them melt in your mouth!
- 2 c. strawberries, sliced
- 1 c. blueberries
- 1/2 c. sugar
- 1 tbsp. water
- 1 tbsp. lemon juice
Hull the strawberries and check the blueberries over for stems. Combine the ingredients in a medium saucepan and cook over medium high heat until the sugar begins to dissolve.
Turn heat down to medium and simmer until the berries are macerated and the liquid begins to thicken. Mash with a fork or potato masher. Serve warm with the fritters!