So on Saturday morning I had a nice cupful of fresh, milky ricotta and a strong urge to make ricotta fritters for brunch.
I largely followed Orangette's recipe, although as my ricotta was really very wet and I didn't have quite enough, I only used 2 eggs, and a bit of extra flour, and I used Cointreau instead of brandy or bourbon to bring out more of the citrus flavour. When they were cooked, I dusted them with golden icing sugar and cinnamon, and served them with slices of mango and large cups of coffee. Heaven. Absolutely gorgeous. Obviously (well, it should be obvious!) we weren't able to eat the whole batch in one sitting, but they stayed crisp as they cooled, and as the afternoon wore on, the pile on the plate gradually dwindled to nothing.
15 comments:
What a lovely sweet treat! Maybe you could have drizzled them with honey instead of sugar, like we do in Greece.
OH, I don't doubt it...they sound delicious!
Mouthwatering. Would it work with savory flavours? Not that I would object to cinnamon & honey!
OK, these look like little puffy clouds of goodness! ;-) Loving them with the mango too.
Joh - I was thinking about drizzling them with honey!
Heather - they were.
Mother - I think a bit of parmesan and cayenne would work well. Sort of a gougere sort of thing.
Deb - I just had to have the mango! I try not to have them because of the food miles, but some days you can't resist.
Amazing fritters. I'd love them with cinnamon, honey, icing sugar, or nothing on top at all!
Oh they look delicious! I love homemade ricotta. The mangoes sound like the perfect side dish.
Have never been able to get hold of golden icing sugar, and Nigella would go on about how good it is...
Cranky - I was also thinking maple syrup!
Laura - golden icing sugar really is nicer. I never saw it in Australia either, so maybe it'll take a while to get to the antipodes?
what a decadent little treat! I just had breakfast & I want some of those now with my coffee.
This sounds absolutely gorgeous! I had forgotten about Molly's recipe - thanks for bringing it up again!
What a yummy scrummy breakfast, I'm not surprised they didn't last the day. I'm so impressed with your cheesemaking ventures.
Kat - they were very good for snacking throughout the day!
Su-Lin - it really is a recipe worth remembering.
Choclette - there is still time for you to get on board with the cheese!
Oh, how I would just wreck a plate of those with my morning coffee. I can just imagine that creamy-tart-chewy-crumby perfection.
Yum! They look delicious and I wish I had a sample right now! I'm new here and really like your blog!
Heather - yup, that pretty much describes them!
Pam - thanks for dropping by my blog!
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