Yield: 20 pieces Time: 15 minutes
Ingredients for ricotta fritters:
100g fresh ricotta cheese
40g all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon granulated sugar
powdered sugar, for dusting
vegetable oil, for frying
Ingredients for chocolate sauce:
75g dark chocolate, chopped
80 ml (1/ 3 cup) heavy cream
For the ricotta fritters preparation, in a medium bowl, place ricotta, flour, baking powder, vanilla extract, granulated sugar and the egg and mix until well combined.
In a small deep saucepan, heat 2-3 cm (1-inch) of oil. Oil should be hot enough than when you add a small piece of batter, this should bubble and float at the surface.
Using 2 teaspoons, scoop a spoonful of batter and using the other spoon, gently slide the batter into the oil.
Cook the fritters for 3-4 minutes, turning occasionally, until deep golden.
Using a slotted spoon, transfer the fritters on a paper towel and let them drain briefly. Continue frying the remaining batter.
For the chocolate sauce preparation, over low-heat, in a small saucepan, melt all the ingredients.
Arrange fritters on a platter and dust them generously with powdered sugar. Serve warm with chocolate sauce.
Tips and Tricks:
The fritters batter can be refrigerated for up to 6 hours. Cook them just before serving.
If the ricotta cheese has too much whey, place it in a cotton cloth and squeeze the excess liquid. The fritters will be much lighter this way.