ZIA MARIA'S CINNAMON RICOTTA FRITTERS
RECIPE TYPE
Desserts and Baked Goods
SERVES
Yield about 28
Prep Time: 20 min
Rest Time: 30 min
Cook Time: 2 min per batch
Ingredients
1 2/3 cups Longo’s Organic All Purpose Unbleached Flour
1/3 cup semolina flour
1 tbsp granulated sugar
1/4 tsp baking powder
2 large Longo’s Enriched Coop Eggs
3 tbsp white vermouth or marsala
3 tbsp Longo’s Essentials 100% Pure Canola Oil (plus more for frying)
Icing sugar
Directions
Whisk together flour, semolina, sugar and baking powder in large bowl. Whisk together eggs, vermouth and oil in another bowl. Pour into flour mixture and stir until ragged dough forms. Knead together to form a smooth dough. Cover with Longo’s Essentials Plastic Wrap and let rest for 30 minutes.
Ricotta Cinnamon Filling: Stir together ricotta, sugar, fruit mix and cinnamon; set aside.
Roll out dough on lightly floured surface to 1/8 inch thick and cut out 3-inch circles. Spoon about 1/2 tsp of the filling onto one side of the circle. Brush edge lightly with water and fold dough over to cover. Using a fork, press edges together and place on baking sheet lined with Longo’s Essentials Parchment Paper. Repeat with remaining filling and dough. Re-roll dough once and cut out more circles to use remaining filling.
In large saucepan, heat about 2 inches of canola oil to 350°F; fry a few fritters at a time until light golden. Remove with slotted spoon onto a baking sheet lined with paper towel. Repeat with all the fritters. Dust with icing sugar before serving.
NUTRITIONAL INFORMATION
Per serving (1 fritter or 1/28th recipe): 90 calories
Protein 3g | Fibre 1g |
Fat 5g | Sugar 3g |
Carbs 9g | Sodium 35mg |
