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Apple Ricotta Fritters

Yields1 Serving

 2 apples, coarsely grated (don’t bother peeling them)
 1/2 cup fresh ricotta cheese
 2 large eggs
 1/2 tsp cinnamon (optional)
 3/4 cup all-purpose flour
 pinch salt
 canola, peanut or other mild vegetable oil, for cooking
 icing sugar, for dusting

In a large bowl, combine the apple, ricotta, eggs and cinnamon, stirring until well blended. Add the flour and salt and stir just until combined.


Line a large plate, skillet or baking sheet with paper towels. In a shallow pot set over medium-high heat, heat an inch or so of oil until it’s hot but not smoking - a scrap of bread should sizzle when dipped in. Drop small spoonfuls of the fritter mixture into the oil without crowding the pan - I use a small spoon and scoop it up along one edge, making a longish fritter.


Cook for a few minutes, turning as they turn golden on the bottom, until they’re deep golden all over. Transfer to the paper towels with tongs or a slotted spoon. Let drain while you cook the rest, and douse them in icing sugar while they’re still warm.


Makes 1 1/2 - 2 dozen fritters.