It’s not often that you get to whip something up in 15 minutes, without turning the oven on, and have it bring utter happiness and joy into your life AND you can serve it to your gluten intolerant friends.
This is that, you guys. This is exactly that. And yes, there is deep frying involved, but THIS is the recipe to try if you have deep fry fear. Because, like Nigella herself, I encourange you to select a small saucepan, fill it only half-full with oil, and use a teaspoon to drop in little batter balls. Nothing could be less intimidating.
I will steal Nigella’s cooking mantra (one of them, anyway) and say to you ‘feel the fear, and cook it anyway!’. Because before you know it, you will have a light-as-air, ramshackle pile of perfectly golden, deliciously milky and tender ricotta fritters.
There is no word to describe these fritters which could possibly convey their feather-lightness. I’m sorry, but you’re just going to have to make them. Really. And I’ve given you both gluten-full and gluten-free options in the recipe, so you really have no excuse not to.
The chocolate-orange sauce, is it necessary? Not really. These are great on their own; better than great! But hey, this isn’t a blog about what’s necessary. This is a blog about what’s great.
Babes, make this. Make this, bask in a little sunshine, sip on a hot black coffee and enjoy life.
- 100g fresh ricotta cheese
- 40g gluten free plain flour blend (or all purpose flour)
- Pinch of xanthan gum (leave out if using all purpose flour)
- 1 tsp baking powder
- 2 tsp vanilla bean paste (or extract)
- 1 egg
- 1 tbsp caster sugar
- canola oil, for frying
- ½ cup (125ml) cream
- 75g dark chocolate
- Pinch of cinnamon (optional)
- Juice and zest of an orange
- To make the fritters, place the ricotta, flour, baking powder, egg and sugar into a mixing bowl and stir together with a wooden spoon until well combined.
- In a small, deep saucepan, heat about 2-3 cm of canola oil, until a piece of the ricotta mixture bubbles and floats to the surface when added.
- Using two teaspoons, drop teaspoonfuls of the batter into the oil, and cook for about a minute. They will turn a beautiful golden brown, and flip over in the oil themselves.
- Remove the fritters, and drain briefly on paper towels, while you continue until all the batter is cooked.
- To make the chocolate sauce, simply melt all the ingredients together in a small saucepan.
- Serve hot, with a black coffee or some washed whole strawberries.
GET THESE BALLS IN MY MOUTH RIGHT NOW PLEASE!!!! hehehehe
Molly I am SCREAMING (but definitely feeling the exact same way right now)
Would love these balls in my mouth. *internal crying laughter*
Oh wow. I will definitely be making these. THanks Sarah.
I’m crying cus there are so good. And obviously making that chocolate sauce too!
Dang Girl! I can’t EVEN with these. So so good! And I think that chocolate orange sauce is definitely necessary!
WANT!! Seriously want these SO bad!! WOW!
Yum!! These look so fluffy and light and omg amazing-ness
There isn’t enough ball shaped food in the world. This post makes me happy
Mmm these sound so yummy! Love that sauce!
I think … I’ve found love.
these are definitely are a most for me – I love fritters and the sauce -YUM!
Snack time/dessert time/breakfast time? magic = these fritters, right here. With extra sauce, pretty please.
It’s official. You win comments. I bow to your genius, sir.
The flavor combinations is what attracted my attention. Have almost all the ingredients. Labor Dayy Weekend, will see a labor of love making these creations. Aloha
These remind me so much of Italian “cheesecake”. the shape is a it different, but all the good stuff is there :)
Yummm, chocolate orange and ricotta? I’m just picturing devouring this right now and it’s making me so hungry!
this LOOKS AMAZING!!!! i am going to try it this weekend! sugar high!
Great googly moogly, where have these been all my life? I feel like this is one of those desserts to have in your arsenal so you can whip them up for company and then be all, “what, these old things? They don’t take more than a few minutes” and watch their jaws fall open.
Made them with AP flour and temp correct for frying –used a thermometer but they are a bit undercooked. do I need more ap flour. havn’t tried the gluten free yet.
Hi Nancy, a couple of things! Firstly, thank you so much for trying the recipe! Secondly, if they are a bit undercooked, it could be a few things. Firstly, are you only using a teaspoonful of batter at a time? These are little tiny bites, like a donut hole or even slightly smaller. Secondly, they may just need another few seconds in the oil. And thirdly, keep in mind that these are a ricotta fritter, so they will have a moist texture.
Best of luck!
This is a gorgeous recipe, I really want to give it a shot. You’ve got my thinking about Beignets too. Time to dust off the deep-fryer.
Oops, I meant me – you’ve ME thinking about Beignets. :)
looks mxaaa,,,m going to make some on sat,
OH MY! I don’t think I have any other works for this! I want to eat them all, then come back for more! I can’t wait to give this a go.
i make these for st. Joseph , March 19. But I don’t like to deep fry, so I make them in Mini muffin pans, 350 degrees for about 15 minutes. Keeps the kitchen cleaner .