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Recipe Detail Page
Spiced Ricotta Fritters with Grand Marnier Syrup
Holiday 2014
These pillowy fritters are terrific entertaining fare. They can be made a couple of hours ahead, kept on a rack uncovered for a few hours and popped into a 375°F (190°C) oven for 2 minutes to reheat when ready to serve. The Grand Marnier syrup is de-alcoholized through boiling so is suitable for little ones too.
Makes approximately 24 fritters
GRAND MARNIER SYRUP
½ cup (125 mL) Grand Marnier
½ cup (125 mL) sugar
¼ cup (60 mL) water
RICOTTA FRITTERS
1 vanilla bean
2 eggs
3 tbsp (45 mL) sugar
1 cup (250 mL) ricotta
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) cinnamon
Pinch allspice
Pinch salt
1½ tsp (7 mL) baking powder
Vegetable oil for frying
2 seedless oranges (optional)
Icing sugar for dusting
1 To make the syrup, combine Grand Marnier,sugar and water in a small saucepan overmedium heat. Bring to a boil, stir to dissolvesugar and continue to cook for 10 minutesor until syrup coats the back of a spoon; setaside.
2 Cut the vanilla bean in half lengthwise and,using a paring knife, scrape the seeds fromone half-pod; reserve other half for a differentuse. Add seeds (scraped pod can be added toa bowl of sugar to flavour for coffee) to a mediumbowl along with eggs and sugar; whiskto combine. Add ricotta and whisk until nolumps remain.
3 In a separate bowl, stir together flour, cinnamon,allspice, salt and baking powder. Addto egg mixture and stir to combine.
4 In a medium saucepan, heat a 3-inch (8-cm)depth of oil to 350°F (180°C).
5 Using a small spoon, gather 1 scant tbsp(15 mL) of batter and, using a second spoon,push into oil. Working quickly in batches,fry for about 3 minutes until golden, turningmidway through. Remove with a slottedspoon to a paper-towel-lined baking sheet todrain.
6 If serving with oranges, trim top and bottomof fruit with a sharp knife. Set orangeson end and, working with one at a time, sliceskin and pith from flesh, working from top tobottom. Cut out orange sections by insertingthe blade of your knife between the flesh andmembranes on either side.
7 Warm syrup and fritters if necessary.Spoon an equal amount of syrup into 8 dessertbowls. Divide fritters and orange segments(if using) between bowls; dust withicing sugar to serve.
Makes approximately 24 fritters