11.30.2011

golden ricotta pumpkin fritters

prep time:  tbd
cook time:  tbd
servings:  48 small fritters

fritter ingredients:
1 1/2 cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
8-ounces ricotta cheese - well drained
1/2 cup pureed pumpkin
2 large eggs - lightly beaten 1 teaspoon vanilla extract
canola oil for frying
confectioner's sugar for garnish

pumpkin puree ingredients:
1 small pie pumpkin - cut in half and seeds removed

fritter steps:
1.  fill a heavy-bottomed deep saucepan halfway with canola oil.  heat to 375 degrees.

2.  meanwhile, whisk the flour, sugar, baking powder, salt and spice together in a medium bowl.  set aside.

3.  add the ricotta cheese, pumpkin, eggs and vanilla extract to a medium bowl.  beat with a fork until mixed well.  pour over flour mixture and stir until wet and dry ingredients are incorporated, being careful not to overmix.

4.  drop a scant teaspoon of the mixture at a time into the heated oil.  fry until light golden brown, about 30 seconds on each side.  drain on a parchment lined baking sheet.

5.  pile drained fritters on a platter and sift powdered sugar over the top.

pumpkin puree steps:
1.  place pumpkin halves cut side down on a rimmed baking sheet.  bake at 400 degrees until flesh is tender when pierced with a fork, about 30 - 40 minutes depending on the size.  let cool completely, then scoop out flesh and add to a food processor.

2.  process pumpkin until smooth.  spoon into a cheesecloth lined strainer set over a bowl for 10 minutes to let any excess water drain.  serve with fritters.

- in jennie's kitchen blog

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