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Ricotta and Lemon Fritters

Fritelle di Ricotta al Limone
Fried puffs of lemon scented dough go into this popular snack made for the feast days of saints.

Makes about 30


8 ounces ricotta cheese

2 eggs at room temperature

3 tablespoons honey or sugar

Zest of one lemon

1 tablespoon vanilla extract

1 cup plus 1 tablespoon flour

1 teaspoon baking powder

1/2 teaspoon salt

Seed oil like sunflower or peanut oil to deep fry


Sieve the ricotta into a large bowl.
Whisk the eggs, sugar or honey, lemon zest and vanilla together in another bowl. Then fold it into the ricotta.
Sift the flour, baking powder, and salt together and fold it into the ricotta mixture.
Heat the oil in a deep fryer to 375°F.
Drop heaping teaspoonfuls of the mixture into the oil and fry until golden brown.
Drain on absorbent paper.
Serve warm dusted with confectioner’s sugar.

This recipe is featured on show 2122 – Classic Tuscan Dishes.


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