Ricotta Fritters with berry sauce
Like a cross between a lemony cheese Danish, a doughnut, and a cruller, but made with a batter you can mix in 5 minutes
I was teasing ladyfingers on Instagram for today’s post which was supposed to be tiramisu, but the recipe isn’t exactly how I want it, so it’ll have to wait. It’s one of the few desserts that makes me weak in the knees and I am powerless when I have bowlfuls of it in front of me. It’s a two-day process, and one can only eat so much custard and ladyfingers; I’m currently a bit green around the gills.. But I’ll say this: as everyone knows, there’s a million variations of this famous dessert, and once I went to the source, I found some interesting differences between the dish made here—even amongst Italians!—and what is traditionally made in Italy. After many many trials, I have to say I’m in the traditional Italian camp that doesn’t incorporate whipped cream into the custard.
Also, I came up with a fool-proof ladyfinger recipe that I think you’ll love; I forgot how good those little powdered sugar-coated fingers are, and they bake in 7 minutes flat.
More soon on this recipe.
The good new is these ricotta fritters! They are wonderfully cheese-Danish-y from a generous amount of ricotta mixed with a little sugar and a lot of lemon zest. They quickly mix up, and fry in 5-6 minutes and are perfect with a little berry sauce (recipe follows).
I used xanthan in these which does help with dough structure a bit—but I’ve made them without (see photo above with just the powdered sugar). There’s only a slight difference, and not worth buying it if you don’t have any.
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