RICOTTA FRITTERS WITH CHOCOLATE ORANGE SAUCE
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Makes approximately 40 fritters
1 ½ C FLOUR
4 t BAKING POWDER
½ t SALT
2 t LEMON ZEST
4 EGGS
4 T SUGAR
16 OZ WHOLE MILK RICOTTA
3 t VANILLA BEAN PASTE
½ C CREAM
1 C SEMI SWEET CHOCOLATE CHIPS
2 t ORANGE ZEST
PINCH CINNAMON
VEGETABLE OIL FOR FRYING
In a small bowl, whisk the flour, baking powder, salt and lemon zest. In a larger bowl, whisk the eggs, sugar, ricotta and vanilla. Add the flour mixture and whisk until smooth. Place in the refrigerator and let rest for one hour. In a small saucepan, heat the cream until barely simmering. Place the chocolate chips, orange zest and cinnamon in a bowl. Pour the hot cream atop the chocolate chip mixture. Whisk until combined.
Heat the oil in a large deep pan to 350 degrees. Place a heaping tablespoon of the fritter dough in the hot oil and fry to a golden brown, turning once. Remove from oil and drain on paper towels. Serve with the chocolate orange sauce.
1 ½ C FLOUR
4 t BAKING POWDER
½ t SALT
2 t LEMON ZEST
4 EGGS
4 T SUGAR
16 OZ WHOLE MILK RICOTTA
3 t VANILLA BEAN PASTE
½ C CREAM
1 C SEMI SWEET CHOCOLATE CHIPS
2 t ORANGE ZEST
PINCH CINNAMON
VEGETABLE OIL FOR FRYING
In a small bowl, whisk the flour, baking powder, salt and lemon zest. In a larger bowl, whisk the eggs, sugar, ricotta and vanilla. Add the flour mixture and whisk until smooth. Place in the refrigerator and let rest for one hour. In a small saucepan, heat the cream until barely simmering. Place the chocolate chips, orange zest and cinnamon in a bowl. Pour the hot cream atop the chocolate chip mixture. Whisk until combined.
Heat the oil in a large deep pan to 350 degrees. Place a heaping tablespoon of the fritter dough in the hot oil and fry to a golden brown, turning once. Remove from oil and drain on paper towels. Serve with the chocolate orange sauce.
