Lemon ricotta fritters: Easier, just as delish as jelly doughnuts
By Leanne Shor, The Nosher
I know that sufganiyot — jelly doughnuts — are traditional and beloved for Chanukah. But I feel confident that once you try these easy and incredibly delicious ricotta fritters, you will be converted to these sweet fried treats.
Sometimes our family made our own or bought from local bakeries, but were usually left feeling kind of “meh.” They were always a bit too bready and heavy.
Around 10 years ago, my sister enlightened us all with these perfectly crisp, round fritters. They’re so light and creamy, with a hint of fresh lemon zest.
The batter comes together in just five minutes, and it is as easy as making pancakes. We love to warm up some of my mom’s homemade jellies and jams for dipping.
Since these babies are at their absolute best right when they’re fresh, I like to fry them up while I make tea after the holiday meal. The “wow” factor of fresh fritters is incomparable!
Our guests love the deconstructed sufganiyot because it’s unexpected and gets people talking. I serve a variety of warm jellies like pomegranate, peach and blackberry.
Note: I doubt you will have any fritters left over, but if you do, store them in a paper bag for one or two days at room temperature.
1 1/2 cups all-purpose flour
1/2 tsp. kosher salt
4 tsp. baking powder
2 tsp. freshly grated lemon zest
1/3 cup granulated sugar
2 cups whole milk ricotta cheese
2 1/2 tsp. pure vanilla extract
4-6 cups canola oil, for frying
1/2 cup powdered sugar
1 cup jam or jelly (I love pomegranate, peach, and blackberry but feel free to use whatever jam you like)
1. Heat the oil in a large pot on medium heat until it reaches 365.
2. In the meantime, in a large bowl combine the eggs, ricotta, sugar and vanilla extract. Whisk to thoroughly combine. In a medium bowl, combine the flour, salt, baking powder and lemon zest; whisk to thoroughly combine.
3. Pour the dry ingredients into the wet ingredients and stir with a spoon until the batter just comes together and there are no lumps of flour.
4. If you don’t have a candy thermometer, you can check if the oil is hot enough by placing a wooden spoon in the hot oil. If small bubbles form around the spoon immediately, the oil is hot enough.
When the oil has come to temperature, use a No. 40 cookie scoop (two tablespoons) to carefully scoop the batter into the hot oil without crowding the pan.
5. Cook for about two to three minutes per side until deep golden brown. Check the first fritter for doneness on the inside.
6. Use a slotted spoon or metal spider to remove the fritters and any excess oil, then transfer to paper towels to drain.
7. Dust with powdered sugar.
8. In a small pan, heat the jam or jelly until it becomes liquid, then transfer to a serving bowl. Serve immediately for best results. Serves 24 fritters.