Peaches w/ Ricotta Fritters
- Ready In:
- 4hrs 35mins
- Ingredients:
- 12
- Yields:
-
40 Fritters
- Serves:
- 10
ingredients
- 6 large ripe peaches
- 1⁄2 cup vin santo (sweet italian wine)
- 3 teaspoons sugar
- 15 ounces whole-milk ricotta cheese
- 2 large eggs
- 3 tablespoons sugar
- 1⁄2 teaspoon orange zest
- 3⁄4 cup all-purpose flour
- 1 3⁄4 teaspoons baking powder
- 1 dash salt
- 1 1⁄2 cups olive oil
- powdered sugar (for dusting at end)
directions
- To start, you will want to prepare the peach mixture.
- Peel and pit your peaches and cut them into 1/2 inch wedges.
- In a large bowl combine the peaches with wine and 3 teaspoons sugar.
- Cover mixture and refrigerate it for 3 hours.
- To make the puffs, whisk ricotta, eggs, orange zest, 3 tablesppons sugar, flour, baking powder and salt in a large bowl.
- Whisk until mixture is smooth!
- Heat oven to its lowest setting and take a cookie sheet and line it with paper towels.
- Be sure to layer a couple of times to be able to absorb oil.
- Over medium-high heat, heat olive oil for about 7 minutes.
- Test the heat of your oil by dropping a TINY bit of the dough into it.
- If it bubbles right away, it is ready.
- If not, allow to continue heating until the dough will immediately bubble.
- Turn your oven off at this time.
- Taking a tablespoon, drop six level spoonfuls of dough into oil, using a small spoon to help you scrape them into the oil.
- Allow them to fry for 50 seconds per side, or until golden and puffed.
- Take puffs out of oil with a slotted spoon and place on cookie sheet and put in oven (that you turned off!) to keep them warm while others are cooking.
- Repeat the process until all of your puffs are made.
- Shake/sprinkle powdered sugar lightly over the puffs.
- Serve with peach mixture.
- ENJOY!
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RECIPE SUBMITTED BY
love4culinary
United States
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D
I still eat a small amount of dairy, but not very much.
I have been missing around here for a while, and hope to poke my head in a bit more often from now on...
I hope you enjoy my recipes...