Leonardo's Apple and Ricotta Fritters
A clever and delightful treat, these delicate fritters are light and airy, reminiscent of the inventive spirit of a master craftsman. Perfect for a morning repast or an afternoon indulgence, they offer a sweet comfort.
Directions
- 1
In a large bowl, whisk together the flour, baking powder, and salt.
- 2
In a separate medium bowl, whisk together 0.5 cup granulated sugar, milk, egg, and vanilla extract until well combined.
- 3
Add the wet ingredients to the dry ingredients, stirring just until moistened. Do not overmix; a few lumps are fine.
- 4
Gently fold in the ricotta cheese and finely diced apple.
- 5
Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.
- 6
Working in batches, carefully drop spoonfuls of the batter (about 1.5 tablespoons each) into the hot oil.
- 7
Fry for 2-3 minutes per side, or until golden brown and cooked through. The fritters should float and puff up.
- 8
Using a slotted spoon, carefully remove the cooked fritters and place them on a plate lined with paper towels to drain excess oil.
- 9
In a small bowl, combine remaining granulated sugar (about 0.25 cup) and ground cinnamon.
- 10
While still warm, toss the fritters gently in the cinnamon sugar mixture until evenly coated.
- 11
Serve immediately as a delightful sweet treat.