Sweet Ricotta Fritters with Butter-Rum Caramel Sauce {Frittelle di Ricotta}

Makes about 6 dozen (using 15 g or 1 tablespoon of dough per fritter)

• Ricotta Fritters
• Butter-Rum Caramel Sauce

Ricotta Fritters {Frittelle di Ricotta}

Makes about 1080 g (a tad more than 2 1/3 pounds) dough

*Recipe Notes: Draining the ricotta cheese is not necessary for preparing the fritters. The fritter dough should be soft and very sticky. To test, roll one-tablespoon of the dough in your hands (don’t flour your hands to test), if you’re able to shape some of the dough into a ball with the remainder of the dough sticking to your hands, it’s good to go. Typically when I prepare these fritters I reserve a couple of tablespoons of flour because if the ricotta is on the drier side I won’t add it. On the flip side, if you’ve needed to add all of the flour called for in the recipe (because the ricotta is very wet) and when you test the dough you’re not able to shape some of it into a ball, I recommend adding a tablespoon or two of flour but add it gradually because you may not need it all. (Please make sure to reserve some of the flour before sifting the remainder with baking powder.)

If you’ve added all the flour and you find the dough isn’t sticky and it easily rolls into a ball, add some milk (about a tablespoon or two) gradually to the dough.

Please shape the dough using the options I provided in the recipe, I do not recommend rolling the dough into balls because you will need to flour your hands to roll it. The added flour will compromise the delicate texture of the fritters.

*Please note: I’ve shown restraint when adding sugar because not only have I dusted with confectioners’ sugar I’ve also prepared the caramel sauce for dipping, if you prefer a sweeter fritter, increase the amount of sugar, I recommend no more than an extra 56 g or ¼ cup.

• 250 g (2 cups) plain (all-purpose) flour
• 3 g (¾ teaspoon) baking powder
• 4 large eggs, room temperature
• 84 g (¼ cup + 2 tablespoons) caster (superfine) sugar
• Pinch of salt
• Seeds from 1 vanilla bean
• 456 g (16 ounces or 2 cups) ricotta cheese
• Finely grated zest of 1 medium orange

1. Using fine mesh sieve, sift flour and baking powder into medium bowl. Whisk to combine well.
2. In large bowl, whisk together eggs, sugar, salt and vanilla seeds until vanilla seeds are evenly distributed. Add ricotta cheese and orange zest, and whisk until combined well.
3. Gently fold the flour mixture into the ricotta mixture, in three additions, until just combined (do not over mix) with large flexible rubber spatula.
4. Cover bowl with sheet of plastic wrap, transfer to the refrigerator, and allow dough to chill overnight.
5. To shape the fritters you can use one of three methods. One, using retractable ice cream scoop with one-tablespoon capacity, scoop dough and drop into hot oil. Two, use two dessert spoons, scooping out one-tablespoon dough with one spoon and with the tip of the other spoon, push the dough off the spoon into the hot oil. Three, use large pastry bag (no tip attached) and butter knife, transfer dough to large pastry bag, hold pastry bag over the hot oil with one hand and begin to apply pressure to pipe about 2 cm or about ¾-inch dough (about one-tablespoon), holding the knife in the other hand use it to cut the dough as you’re releasing the pressure on the pastry bag. (The third method may sound complicated but once you get the hang of it you can drop the dough into the hot oil rather quickly. If you prefer, cut parchment baking squares, pipe one-tablespoon blobs of dough onto each square (immediately before frying), drop dough on paper square into hot oil and within seconds the paper will easily slip away, use tongs to remove.)
6. To fry fritters, heat 5 cm (2 inches) of oil in heavy-bottomed sauté pan over medium heat until the oil reaches temperature between 160° and 170° C (320° and 340° F), about 20 minutes. (Check the oil frequently while frying the fritters to maintain these temperatures. It’s best to attach thermometer to sauté pan to monitor the temperature.) To drain excess oil, line rimmed baking sheet with three to four layers of paper towel.
7. Fry 6 to 8 fritters at-a-time to ensure even cooking. Cook, turning fritters over two to three times, until golden on both sides, about 4 minutes total. Transfer fritters to baking sheet with spider or slotted spoon; drain excess oil.
8. To serve, arrange fritters on serving platter or dessert dish, and using small fine mesh sieve, dust with confectioners’ sugar. Transfer warm butter-rum caramel sauce to heatproof dipping bowl, and serve with fritters.
9. Buon Appetito!

Butter-Rum Caramel Sauce

Makes 500 ml (2 cups + 2 tablespoons)

I prepare this caramel sauce with various spirits like brandy, spiced dark rum, amaretto, whiskey, feel free to substitute with your favourite.

• 338 g (1½ cups) caster (superfine) sugar
• 80 ml (1/3 cup + 2 tablespoons) water, divided
• 71 g (¼ cup + 1 tablespoon) unsalted butter, cut into 5 equal pieces, divided
• 80 ml (1/3 cup) dark rum
• 15 ml (1 tablespoon) freshly squeezed orange juice
• Pinch of salt
• 240 ml (1 cup) heavy cream, 35%

1. Reserve 80 ml (1/3 cup water). In heavy-bottomed deep sauté pan, cook sugar and the remaining 30 ml (2 tablespoons) water over medium heat, stirring with rubber spatula until sugar dissolves. Continue to cook, without stirring, occasionally swirling the pan over the burner and washing down sides of the pan with pastry brush dipped in water (to prevent sugar crystals from forming), until caramel reaches dark amber colour.
2. Reserve 3 tablespoons butter. Using flexible rubber spatula, stir in the reserved water (80 ml or 1/3 cup), the remaining 28 g (2 tablespoons) butter, rum, orange juice and salt (mixture will bubble up ferociously and caramel will harden) and cook over low heat, stirring occasionally until caramel is dissolved.
3. Add the cream and bring the caramel to a boil over medium heat; boil 5 minutes, whisking constantly (any leftover bits of hardened caramel should be melted by this point).
4. Strain caramel through fine mesh sieve into heatproof medium bowl. Whisk in the remaining 43 g (3 tablespoons) butter one-tablespoon at-a-time. Let stand and cool to warm. If not using immediately, keep warm by placing the heatproof bowl over a pan of simmering water over low heat (make sure the bottom of the bowl does not touch the water).
5. Transfer caramel to individual dipping bowls and serve with ricotta fritters.