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Category: Deep Fried
Prep Time: Cook Time: Total Time:
For fritters
•1 3/4 cup fresh whole-milk ricotta cheese
•1/3 pound fresh peaches, cut into 1/8-inch pieces
•3/4 cup unbleached all-purpose flour
•1/4 cup peach liqueur
•4 large egg yolks
•2/3 cup confectioners' sugar plus more for dusting
•1 tablespoon fresh lemon juice
•Fine sea salt
•About 1 quart vegetable oil for frying
For sauce
•1/3 pound fresh peaches, roughly chopped
•5 tablespoons granulated sugar
•2 tablespoons fresh lemon juice
Make fritters by stirring together cheese, peaches, flour and liqueur in a small bowl. In a large bowl, whisk together egg yolks, confectioners' sugar, lemon juice and pinch salt; add ricotta mixture and combine well. Refrigerate batter, covered, until batter stiffens, about 15 minutes.
While dough is resting, prepare sauce by adding peaches, sugar and lemon juice to a bowl of a food processor. Puree until smooth. Set aside.
Heat about 3 inches oil to 375 degrees in a 4- to 5-quart heavy pot over medium-high heat. Working in batches of 8, shape batter into quenelles (football shapes), each about 1 tablespoonful, and drop into oil. Fry fritters until puffed and deep golden, about 45 seconds.
Using slotted spoon, transfer fritters to paper towels to drain, then transfer to serving plates and dust with confectioners' sugar. (Batter can be returned to refrigerator to chill if it becomes too loose to work with.) Serve fritters warm or at room temperature, with sauce.
Makes 40 fritters.
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PEACH FRITTERS
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
For fritters
•1 3/4 cup fresh whole-milk ricotta cheese
•1/3 pound fresh peaches, cut into 1/8-inch pieces
•3/4 cup unbleached all-purpose flour
•1/4 cup peach liqueur
•4 large egg yolks
•2/3 cup confectioners' sugar plus more for dusting
•1 tablespoon fresh lemon juice
•Fine sea salt
•About 1 quart vegetable oil for frying
For sauce
•1/3 pound fresh peaches, roughly chopped
•5 tablespoons granulated sugar
•2 tablespoons fresh lemon juice
Make fritters by stirring together cheese, peaches, flour and liqueur in a small bowl. In a large bowl, whisk together egg yolks, confectioners' sugar, lemon juice and pinch salt; add ricotta mixture and combine well. Refrigerate batter, covered, until batter stiffens, about 15 minutes.
While dough is resting, prepare sauce by adding peaches, sugar and lemon juice to a bowl of a food processor. Puree until smooth. Set aside.
Heat about 3 inches oil to 375 degrees in a 4- to 5-quart heavy pot over medium-high heat. Working in batches of 8, shape batter into quenelles (football shapes), each about 1 tablespoonful, and drop into oil. Fry fritters until puffed and deep golden, about 45 seconds.
Using slotted spoon, transfer fritters to paper towels to drain, then transfer to serving plates and dust with confectioners' sugar. (Batter can be returned to refrigerator to chill if it becomes too loose to work with.) Serve fritters warm or at room temperature, with sauce.
Makes 40 fritters.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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