At the rate i am going, I think i might soon be ineligible to call this blog CrustaBAKES. I think it’s been almost a week since i baked something.
And today, my oven still laid cold and unabandoned (please bear with me) as i diverted my attention to the stove.
And deep fried these Vanilla Ricotta Fritters.
Balls of dough soft and fluffy, so very like their airy cousins of donuts.
Except they probably need only 1/4 the effort making donuts need.
No make that 1/8.
Using the muffin method of mixing wet to dry ingredients, these fritters are really a breeze to put together.
The recipe states the use of baking powder for leavening to create that aerated, fluffy structure. With the acidity from the use of ricotta cheese, i think the reaction from the baking powder was tremendously boosted. Plus, it also must have made this all the more soft and moist. And if you are worrying about the grittyness of Ricotta cheese, you can set your minds at ease as the grittyness will cook out and disappear into nothingness.
And while these subtly sweet fritters are delicious with a simple sprinkle of powdered sugar. I decided to make a dip for it.
A lemon curd.
That’s like happy sunshine in a cup, which makes everything it touches shines
Including these Vanilla Fritters!
Taken from A cozy kitchen.
Taken from Martha Stewart
