Wednesday, March 25, 2009
Need a bite of Spring? Try these Lemon-Ricotta Fritters with Strawberry Curd
Okay as promised,I continued on my strawberry curd quest. Here's yet another strawberry curd recipe and I've got to say this one is pretty terrific! I thought the strawberry flavor was more prominent in this curd than in the first one I tried. This curd can be used just like you'd use a lemon curd, but is a nice change from the traditional lemon.
During my search for curd recipes, I came across a recipe from Martha Stewart for lemon-ricotta fritters that she paired with lemon curd. So I decided to make them to go with my strawberry curd. A.MA.ZING! It took all my will power not to snarf down the entire batch. Lemon and strawberry...yum! Really, I mean should I let Martha know how awesome her fritters are with strawberry curd?? Probably not...haha
Anyway the fritters are light and lemony and with the strawberry curd, they're like taking a bite of spring. Perfect for a lazy weekend breakfast or brunch.
1 pint fresh strawberries
finely grated zest of 1 orange
finely grated zest and juice of 1 lemon
1 cup sugar
8 TBS unsalted butter, cubed
Wash and dry the strawberries,then hull them. Purée the berries in a food processor
Put the strawberry purée in a double boiler, or in a bowl which will sit over a pan of simmering water. Add the orange and lemon zest and juice, the sugar and the butter. Beat the eggs and add them to the mixture.
Cook, stirring until the sugar dissolves, then continue cooking, stirring often until the mixture thickens and coats the back of a wooden spoon. Remove from heat and strain the curd through a sieve.
Cover the curd with plastic wrap pressed down on the top to keep a skin from forming. Refrigerate until cold at least one hour.
LEMON RICOTTA FRITTERS
source: Martha Stewart Living
4 cups vegetable oil, for deep-frying
1/2 cup all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon coarse salt
4 large eggs
1/4 cup granulated sugar
1 pound ricotta cheese, drained
2 tablespoons finely grated lemon zest
1/2 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl.
Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth.
Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners' sugar. Transfer curd to a serving bowl, and serve with fritters.
Betcha can't eat just one!!