Lemon ricotta fritters with lemon curd

Want to know a secret? I’m a snacker of the worst kind. Here’s how my snacking usually goes: I come home from work, usually starving and I start to root around for something to eat. I shouldn’t because 1) it’ll ruin my appetite for dinner and 2) it’ll ruin my waist line but I do it anyway. What I’m seeking is something salty, a chip does the trick, I have a few and then put them away to start dinner. We eat dinner, let it digest for 20-30 minutes and then the need for something sweet hits. Now you know why I need to work out and also why I want my snacks to be organic or non-GMO. If I’m going to eat something that isn’t a fruit or vegetable, at least let it be made with the best ingredients. This is also why I want you to meet my new snack friend, lemon ricotta fritters with lemon curd!

INGREDIENTS FOR THE CURDLemon ricotta fritters with lemon curd
8 large egg yolks
1 cup caster sugar
2 teaspoons finely grated lemon rind
2/3 cup lemon juice
1/4 teaspoon salt
125g butter, chilled, chopped
Icing sugar mixture, for dusting

4 cups vegetable oil, for deep frying
1 cup plain flour
1 tablespoon baking powder
1 teaspoon salt
4 large eggs
1/4 cup caster sugarLemon ricotta fritters with lemon curd 3
500g fresh ricotta
2 tablespoons finely grated lemon rind
1/2 teaspoon vanilla extract

Make the curd: Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes. Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour (or up to 3 days).

Make the fritters: 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 your lemon ricotta fritters with lemon curd.

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