Zutaten für Peaches W Ricotta Fritters
- 2 large ripe peaches
- Vin Santo
- 6 teaspoons granulated sugar (3 tsp for peaches, 3 tbsp for batter)
- Ricotta Cheese
- 2 large eggs
- 1 tablespoon grated orange zest
- All Purpose Flour
- 1 teaspoon baking powder
- pinch of salt
- 2 cups olive oil
- Powdered sugar, to taste
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Zubereitung von Peaches W Ricotta Fritters
- **Prepare the Peach Mixture:** Peel and pit 2 large ripe peaches. Cut them into 1/2-inch wedges. In a medium bowl, combine the peaches with 1/4 cup dry white wine and 3 teaspoons granulated sugar. Cover and refrigerate for 3 hours.
- **Make the Fritter Batter:** In a large bowl, whisk together 15 ounces whole milk ricotta cheese, 2 large eggs, 1 tablespoon grated orange zest, 3 tablespoons granulated sugar, 1 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Whisk until smooth.
- **Prepare for Frying:** Preheat oven to its lowest setting (around 170°F/77°C). Line a baking sheet with several layers of paper towels to absorb excess oil.
- **Heat the Oil:** In a large skillet, heat 2 cups olive oil over medium-high heat for about 7 minutes. Test the oil temperature by dropping a small piece of batter into it; it should bubble immediately. If not, continue heating.
- **Fry the Fritters:** Turn off the oven. Using a tablespoon, drop 6 level spoonfuls of batter into the hot oil. Use a small spoon to help scrape the batter into the oil. Fry for 50 seconds per side, or until golden brown and puffed.
- **Keep Warm:** Remove the fritters from the oil with a slotted spoon and place them on the prepared baking sheet. Transfer the baking sheet to the warm oven to keep the fritters warm while you fry the remaining batter.
- **Repeat & Finish:** Repeat steps 5 and 6 until all the batter is used. Lightly dust the fritters with powdered sugar.
- **Serve:** Serve the fritters warm with the chilled peach mixture. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
52g
Fat
42g
Carbs
7g
