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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Ricotta Fritters with Rhubarb Jelly Recipe

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This recipe for Lemon Ricotta Fritters with Rhubarb Jelly is from Centennial Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Fritters:
Canola oil, for frying
3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. grated lemon zest
1/4 tsp. fine sea salt
1 c. whole milk ricotta
2 eggs
3 T. granuated sugar
1 1/2 tsp. pure vanilla extract
Confectioners' sugar

Jelly:
3 c. sugar
3 c. rhubarb
1 pkg. Jello (you can use strawberry, raspberry, cherry, etc.)

Directions:
Directions:
Jelly:
Cook sugar and rhubarb until soft. Add Jello. Mix well and seal in jar.

Fritters:
Heat 2" canola oil in large, wide, heavy saucepan until it reaches 370ºF on deep-fry thermometer.

Whisk together flour, baking powder, lemon zest and salt in bowl. Whisk together ricotta, eggs, granulated sugar and vanilla in another bowl. Whisk ricotta mixture into flour mixture.

Working in batches, gently drop in tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Dust generously with confectioners' sugar and serve with berry jam.

Personal Notes:
Personal Notes:
I won 1st place at 2017 Algonquin Founders' Days Bake Off with this recipe. I like to try different types of recipes. I almost got my 4th "Best of Show."

 

 

 

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