Dessert / Holidays and Passover
Lemon, Ricotta, Raspberry Stuffed Fritters Recipe
Servings
18 -24 fritters
Ingredients
- 195 g or 1½ cups all purpose flour
- ½ tsp kosher salt
- 4 tsp baking powder
- 2 tsp freshly grated lemon zest
- 4 eggs
- ⅓ cup granulated sugar
- 2 cups full fat ricotta cheese
- 2½ tsp pure vanilla extract
- 2-3 cups sunflower oil, for frying
- ¼ cup powdered sugar
- Zest of 1 lemon
- 1 jar raspberry jam
Instructions
- 1
Heat the oil in a small pot on medium heat, until it reaches 365˚F. I use a small pot so that I need less oil to make the oil deep.
- 2
At the same time, heat the jam in a small pan so that it is loose. And then, you can pour the jam into a piping bag fitted with a round tip or into a squeeze bottle with a ¼-inch tip opening (this is what I use). Set aside.
- 3
In the meantime, in a large bowl combine the eggs, ricotta, sugar, and vanilla extract. Whisk to thoroughly combine.
- 4
In a medium bowl, combine the flour, salt, baking powder and lemon zest, whisk to thoroughly combine.
- 5
Pour the dry ingredients into the wet ingredients and whisk until the batter comes together, and there are no lumps of flour.
- 6
Using a large soup spoon (heaping full) or a 1½ oz/3 tbsp. disher (#24/2-inch diameter) carefully scoop the batter into the hot oil, without crowding the pan. If you are using a small pot, do not make more than 3 at a time.
- 7
Cook for about 2-3 minutes per side, until deep golden brown.
- 8
Use a slotted spoon or metal spider to remove the fritters and transfer to a paper towel lined plate. Repeat with more fritters.
- 9
Working one at a time, poke a small hole into the top of doughnuts and gently pipe in a generous amount of jam.
- 10
Mix the powdered sugar and lemon zest together and dust the filled fritters. If you don’t eat them all (which I think you will) store them in a paper bag for a few days.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
You Might Also Like
More dessert recipes→
Dessert
Italian Lemon Ricotta Cheesecake with Blackberry Coulis
An Italian cheesecake is typically made with ricotta cheese. It is not overly sweet and slightly drier than a traditional cheesecake. This cake is best made the day before you want to serve it. The Blackberry Coulis really adds a nice touch. You can use frozen raspberries if you can find blackberries.
July 29, 2022
Dessert
Salted Frozen Yogurt Bark with Fruit and Nuts
This is the perfect sweet snack to satisfy those cravings.
July 15, 2022
Dessert
Wildberry Pie Oat Bars
I really do love anything berry but especially when they come guilt free. These decadent bars are refined sugar-free, gluten-free, vegan and incredibly delicious. They are not too sweet, just the way I like them and a great power snack. Feel free to make just blueberry or raspberry bars by subbing frozen or fresh raspberries or blueberries.
July 13, 2022
Frequently Asked Questions
How do I make Lemon, Ricotta, Raspberry Stuffed Fritters?
This Lemon, Ricotta, Raspberry Stuffed Fritters recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 12 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this lemon, ricotta, raspberry stuffed fritters recipe make?
This recipe makes 18 servings. You can easily double or halve the recipe to suit your needs.
Can I make this lemon, ricotta, raspberry stuffed fritters in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.