This quick recipe comes together in minutes. The fritters are a drop batter that goes in by spoon drop and amazingly puff up round. Moist and fragrant with nutmeg these are a very satisfying quick path to warm 'donut holes'. If you can, fresh grate your nutmeg for the freshest flavor.
Ingredients
Vanilla Eggnog Sugar:
1/4 teaspoon ground Nutmeg
1/4 teaspoon Vanilla Powder - optional
1/2 cup Powdered Sugar -or- Vanilla Sugar
Ricotta Batter:
1 1/4 cups Flour
2 teaspoons Baking Powder
1/4 teaspoon ground Nutmeg
3 Eggs
1/4 cup Sugar
1 teaspoon Vanilla
8 oz Whole Milk Ricotta Cheese (1 cup)
Zest of one Lemon or 1/4 of an Orange
Vegetable shorting (1 cup +)
Prepare
FOR THE VANILLA EGGNOG SUGAR:
In a mixing bowl whisk together ingredients for the Vanilla Eggnog Sugar.
FOR THE RICOTTA BATTER:
In a bowl whisk together flour, baking powder, 1/4 teaspoon ground nutmeg.
In another larger mixing bowl, stir together with a wooden spoon or rubber spatula: eggs, sugar, vanilla.
Once blended mix in ricotta to egg mixture.
Once that is blended stir in flour and zest. Stir until fully incorporated.
TO FRY & SERVE:
In a saucepan size of your choosing melt enough vegetable shorting to allow for a depth of 2 inches when melted. Depending on how much shorting you want to melt to achieve that depth, will determine the size of pan. I use my small 6" Finex sauce pot and 1 cup of shortening. Frying 3-4 fritters at one time.
Heat melt shortening to a temperature of 375 degrees.
Drop a teaspoon of batter into the hot oil and fry for about 2-3 minutes. Turning fritter as it fries.
Remove fried fritter to a cooling rack over a baking pan.
Repeat until all batter is used.
Roll and or dust fried fritters in pumpkin spice powdered sugar.
