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Wednesday, May 4, 2011

Ricotta Fritters

 I'm watching Sex and the City 2. 

I'm getting all giddy watching Carrie and Big kiss each other. 

I'm thinking about how much I love the first Sex and the City movie so much more. 

I have zero makeup on. 

I'm wearing jeans and an old t-shirt, polka dot grey socks.

I'm getting sleepy sitting next to my warm puppies.

My husband just turned twenty-five. 

Yup. Twenty-five.

For a gift I got him a tent, and an air mattress.

Guess what? We are going camping this weekend.

 I've never been camping. 

 I'm looking forward to stream-walking.

We are taking our big dog, Nala. 

She hates the rain!

I can't wait to see her face when we walk in a little stream.

She's such a good girl.
I'm scared of bugs.

I don't like the idea of being in a tent without protection from scary animals.

What's a girl to do?

I think I'll make ricotta fritters in the mean time, and calm my nerves.

I think I'll spray enough bug spray to coat the entire campsite.

I think I'll snuggle up to my hubby and stay warm. 

He'll keep me safe for sure.

Ricotta Fritters
From Doughnuts by Lara Ferroni

I used a tablespoon to portion the dough. Don’t use one that holds more than 1 or 2 tablespoons or the insides will still be raw. These fritters are crisp on the outside and oh-so-light and fluffy inside.

1 1/4 cups all purpose flour
2 teaspoons baking powder
pinch of salt
1/4 cup sugar
zest of 1 lemon and 1 orange
3 eggs
8 ounces  ricotta cheese
1 teaspoon vanilla extract
Vegetable oil for frying.
Confectioner’s sugar for dusting

In a large mixing bowl whisk flour, baking soda, and salt.
In another bowl rub zests into sugar until fragrant. Whisk in eggs, ricotta, and vanilla to combine. Add wet ingredients to dry and mix until just combines. Batter can be covered and refrigerated at this point for up to 1 day.
Heat vegetable oil in a large saucepan with high sides to 350F. ( I like to use at least 4 inches of oil.)
Fry in batches, using a small cookie scoop or a tablespoon drop spoonfuls of dough into hot oil and fry about 1 minute per side (if the dough scoops are ball shaped they will turn and roll themselves in the hot oil!). Remove fritters from oil and drain on a paper towel lined baking sheet. Dust with confectioner’s sugar and eat warm.

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