Ingredients Jump to Instructions ↓


  2. 4 cups canola oil , for deep-frying

  3. 1/2 cup all-purpose flour

  4. 1/2 cup cake flour

  5. 1 tablespoon baking powder

  6. 1 teaspoon coarse salt

  7. 4 large eggs

  8. 1/4 cup granulated sugar

  9. 1 pound ricotta cheese , drained

  10. 2 tablespoons finely grated lemon zest

  11. 1/2 teaspoon pure vanilla extract

  12. confectioners' sugar , for dusting

  13. FOR THE curd

  14. 8 large egg yolks

  15. 1 cup granulated sugar

  16. 2 teaspoons finely grated lemon zest

  17. 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons )

  18. 1/4 teaspoon coarse salt

  19. 4 ounces (1/2 cup) cold unsalted butter , cut into small pieces

Instructions Jump to Ingredients ↑

  1. Directions Make the curd:

  2. Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes. Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour (or up to 3 days).

  3. Make the fritters: Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl.

  4. Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth.

  5. Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners' sugar. Transfer curd to a serving bowl, and serve with fritters.

  6. Makes About 40 (serves about 6)

  7. Notes:

  8. Chilling the ricotta mixture after mixing it allows the flavors to come together and makes the balls easier to form.

  9. Using a freshly made ricotta makes all the difference in these delicious fried morsels.

  10. Do not crowd the pan; cook only a few fritters at a time. They taste best when served immediately after frying.


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