My sous-chef Beau Houck’s dedication and talent help keep the kitchen at Five Points going and the quality of the food coming out of it the best it can be. This is one of the many recipes he’s contributed to menus and one of our most popular dishes at brunch. You can serve the ricotta fritters plain, with a ramekin of jam on the side, or drizzled with honey or maple syrup. During the summer, we top them with fresh fruit, such as sliced peaches, strawberries, blueberries, blackberries, and raspberries. However you serve with them, make sure the fritters are warm from the pan. That’s when they’re at their best.–Marc Meyer and Peter Meehan
Ricotta Fritters Recipe
- Quick Glance
- 30 M
- 30 M
- Serves 4 to 6
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups (about 1 pound) ricotta
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- Grapeseed, corn, canola, or other neutral oil
- Confectioners’ sugar
- 1. Beat the eggs, vanilla, and ricotta together in a large mixing bowl. Sift the flour, sugar, and baking powder on top, and fold the mixture together until it is a homogenous if not entirely smooth batter.
- 2. Preheat the oven to 200°F (93°C).
- 3. Bring 2 inches of oil to 375°F (190°C) in a wide skillet. Add tablespoon-sized lumps of batter to the oil, working in batches as necessary to avoid crowding the pan. Fry the fritters for about 4 minutes, flipping them once mid-fry to ensure that each side turns a deep golden brown.
- 4. Remove them to a paper towel-lined sheet pan and put the pan in the oven. Let the oil return to temperature before you fry the next batch. Put your serving platter in the oven to warm before adding the last of the batter to the pan.
- 5. Serve the fritters on the warmed platter, dusted generously with confectioners’ sugar.
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Ricotta Fritters Recipe © 2005 Marc Meyer and Peter Meehan. Photo © 2005 Ben Fink. All rights reserved.