Ricotta Fritters | Castagnole Alla Ricotta

Name: Ricotta Fritters | Castagnole Alla Ricotta
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ㅤ For The Dough; 8½ oz. Ricotta cheese; 1 large Egg; 1 large Orange zest; 2 oz. Granulated sugar; 5 oz. All-purpose flour; 1 tsp. Baking powder; 1/2 tsp. Baking soda; ㅤ ㅤFor Rolling The Dough; 1 tbsp. All-purpose flour; ㅤ For Deep Frying; 1 Qt Corn Oil; ㅤ ㅤCoating; 1/4 cup Vanilla Sugar; 1½ tsp. Powdered Sugar

Chef Enrico Alaggia

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Ricotta Fritters | Castagnole Alla Ricotta

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This dish is a common delicacy of many regions in Italy. They are fried balls that can be enjoyed with or without fillings but this recipe will show you how to make them with ricotta cheese.

Recipe

PRE TIME:

COOKING TIME: 30 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

ㅤ For The Dough
8½ oz. Ricotta cheese
1 large Egg
1 large Orange zest
2 oz. Granulated sugar
5 oz. All-purpose flour
1 tsp. Baking powder
1/2 tsp. Baking soda
ㅤ ㅤFor Rolling The Dough
1 tbsp. All-purpose flour
ㅤ For Deep Frying
1 Qt Corn Oil
ㅤ ㅤCoating
1/4 cup Vanilla Sugar
1½ tsp. Powdered Sugar

Directions:

Step 1

Place the ricotta in a sieve and squeeze the liquid out, and pour it into a container.

Step 2

Add the egg and orange zest, sugar, mix vigorously, to mix all the ingredients.

Step 3

In a bowl, mix flour, the powder, and the baking soda.

Step 4

Adding flour mix one spoonful at a time to the mixture, so as not to form lumps and mix with a spatula. When you have added all the flour you will notice that the dough will be soft and sticky

Step 5

Wrap the dough and rest 30 min.

Step 6

Form balls of about half an ounce or a little more but less than one ounce, often flour your hands to be able to give shape.

Step 7

In a pan pour plenty of peanut oil and as soon as it reaches the temperature of 340°F/1701°C (to be monitored with a cooking thermometer) immerse a few balls at a time, in this way the temperature will not drop too much.

Step 8