Well, this week’s experiment was disappointing and a big lesson on a cooking method that I will never try again…frying. What could make me detest something that provides such scrumptious treats as funnel cake, doughnuts, and fried turkey? My apartment and my clothes smelled like a fast-food restaurant for two whole days! If any of you have worked at a fast-food joint you know exactly what I’m talking about. Your hair smells like grease, your coat smells like grease, everything smells like grease and it’s gross.
Now that I’m done with my rant on how much I now detest frying foods, I should probably get to the actual recipe. I will occasionally catch an episode or two of Chow Ciao! on shine.yahoo.com because he makes everything look so easy and delicious. A recipe for Ricotta Fritters caught my eye and so I decided that this week I would make these simple snacks for a friend’s birthday party. Let’s just say that the first attempt went straight into the trash can; not because the recipe itself wasn’t good, but because I made a couple of substitutions that did not work out well (fyi, extra-virgin olive oil should never be used for frying). Never one to let an unsuccessful attempt get me down, I decided that on my second try I would use a different recipe for ricotta fritters. Ugh, they turned out more like dense doughnut balls that, again, went into the trash can. I’ll post the recipe for the original batch that I made, since the second one was a big disappointment. I honestly think that this recipe could turn out very well if I had actually followed the ingredient list and maybe added some sugar to the mixture.
RICOTTA CHOCOLATE CHIP FRITTERS
Makes 15 fritters
- 1 pound ricotta cheese
- ½ cup mini chocolate chips
- 4 tbsp. all-purpose flour
- 2 quarts light olive oil
- Sugar for dusting
- Mix the ricotta cheese, mini chocolate chips and flour until well combined.
- Fill a sauté pan with light olive oil and place over medium high heat.
- Using two tablespoons, scoop mixture into individual fritters and place into hot oil.
- Let the fritters cook until they are crisp and brown on the outside.
- Use a spider to pull them out of the hot oil.
- As they cool, coat with sugar.
Hopefully, your attempt at this recipe turns out better than mine. I probably won’t try this again just because I hated smelling like fried food for those two days.