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Lemon, Ricotta, Raspberry Stuffed Fritters

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

For the Sprinkle and Filling

  • ¼ cup powdered sugar
  • Zest of 1 lemon
  • 1 jar raspberry jam

Instructions
 

  • 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.
  • 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.
  • 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.
  • Pour the dry ingredients into the wet ingredients and whisk until the batter comes together, and there are no lumps of flour.
  • 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.
  • Cook for about 2-3 minutes per side, until deep golden brown.
  • Use a slotted spoon or metal spider to remove the fritters and transfer to a paper towel lined plate.  Repeat with more fritters. 
  • Working one at a time, poke a small hole into the top of doughnuts and gently pipe in a generous amount of jam.
  • 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.