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These sweet fried dough balls are so easy and quick to make. The batter is whipped up in a minutes from eggs, sugar, flour and fresh ricotta. In addition, the lemon zest adds refreshing lemon aroma to the fritters.
These balls with nice brown crust are the best eaten while still warm along your favourite jam (we love Good Good jams made with natural sweeteners).
Making these soft fritters is quite simple. First combine flour with baking powder and salt in a medium bowl.
In another bowl whisk eggs, demerara sugar, fresh ricotta, vanilla extract and grated lemon zest. Start adding flour to the egg/ricotta mixture and using a fork mix until all flour in incorporated.
Once everything comes together, turn onto a work surface and knead a compact dough. The dough will be soft and sticky but this will result in adorable soft fritters later. Leave aside the dough for 5 minutes.
For frying fritters, fill a deep frying pan with 2 cm vegetable oil (fritters must be able to move freely and don't stick to the bottom) and place on a medium heat. Once the oil is heated, reduce to the low heat.
Pinch a walnut size pieces of dough, roll between the palms and drop into the oil. Fry for about 2-3 minute or until they become golden and puffed. Don't overcrowd the pan as the temperature of the oil will drop and fritters will not fry.
As the dough is very sticky, dust your hands with flour when shapping the fritters. Once the fritters are fried, using a slotted spoon transfer them to a plate lined with paper towels. These fritters are best while still warm, so dust them with some icing sugar and enjoy as soon as possible.
While these fritters should be made right before you're ready to serve them, you can also make the batter in the morning, cover with cling film and place in the fridge until you are ready to fry them.
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