Lemon Ricotta Fritters

 

16 ounces whole milk ricotta

4 large eggs

1 C. flour

1 T. baking powder

1 tsp. dried rubbed sage

1 tsp. coarse kosher salt

1 lemon juice and zest

1/2 C. pecorino romano cheese , finely grated

vegetable oil , enough to fill up to 1 inch of your frying pan

1 C. Garlic Aioli

 

In a large bowl or with your stand mixer, blend the ricotta and eggs until fully combined. In a separate bowl, whisk together the flour, baking powder, sage and salt. Gradually add to ricotta mixture until combined. Fold in lemon zest and finely grated pecorino romano cheese. Cover and chill for a minimum of 30 minutes or as much as 24 hours. Fill a large frying pan with 1-inch of frying oil. Heat over medium heat until hot. Using a small cookie scoop or a T., spoon batter into hot oil. Use a metal spatula or fry spoon to flip after lightly browned on each side. This process is relatively quick and will only take about 1-2 minutes on each side. Remove to a wire rack over a baking sheet. You can place in the oven on the “keep warm” setting or 200°F. Sprinkle with a flakey sea salt before serving with your desired dipping sauce.