Polenta and Ricotta Frittelle – Frittelle di polenta e ricotta
Carnival season just isn’t the same without these frittelle. I prepare them all the times. It takes a while to fry them all but it’s worth the effort.
Ingredients:
14 oz. cooked polenta
7 oz. ricotta cheese
1/2 cup hot milk
2-1/4 cups flour
1-1/2 tsp. double acting baking powder
1/2 cup raisins soaked in water
1 apple shredded
6 Tbsp. sugar
3 eggs
zest from one lemon
Shot of dry Marsala wine or Rum*
pinch of salt
frying oils
Instructions:
1. In a large bowl pass the polenta and ricotta through a food mill. In the mean time soak the raisins in water for 15 minutes, then drain the excess water and pat dry them a bit with a towel.
2. Now mix in the hot milk.
3. Mix the flour in well.
4. Add , eggs, Marsala, apple, lemon zest, raisins, and salt. Mix it all together so that you have a nice batter and then mix in the the baking powder.
5. Now prepare a small pan for deep frying the frittelle. I used a small pan that allowed me to fry 4 at a time. If you have a deep fryer that should work just fine.
6. Ease them into the hot oil using 2 spoons. The frittelle should be an oblong shape about 2″ long. Remember that the will swell when you fry them so drop dough slightly smaller.
7. Fry them until golden brown on both sides then remove them and let them cool on a plate with paper towels to absorb the excess oil.
8. Once cool place them a on sever dish an dust with powder sugar.
Notes:
This recipe will make 60 o 80 frittelle depending on how large you make them.
*If you really object to the Rum or Marsala just skip it.
[...] with Patty some typical carnival sweets, you won’t regret it: crostoli, apple frittelle, polenta and ricotta frittelle and favette that I just [...]