For the dough:
- 2 cups unbleached all-purpose flour, sifted, plus extra
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 egg
- 2 tablespoons unsalted butter, room temperature, cubed
- grated zest of 1 orange
- grated zest of 1/2 lemon
For the filling:
- 5 ounces firm fresh ricotta
- 1/3 cup granulated sugar
- 2 ounces bittersweet chocolate, finely chopped
To fry and serve:
- 3 cups extra-virgin olive oil or peanut oil
- 1/4 cup confectioner's sugar
- 1/4 teaspoon ground cinnamon
Make the dough: Pour the flour on a counter and mix in the
salt and granulated sugar; make a well in the center and add the egg, butter,
orange and lemon zests to the well (steps 1 and 2). With your fingers, work
the wet ingredients into the flour, adding enough room-temperature water to
form a smooth, supple, firm dough (about 1/2 cup). Knead 5 minutes, adding a
little water if the dough is dry or a little flour if it is sticky. Shape into
a ball, wrap, and let rest 30 minutes.
Meanwhile, make the filling: Stir the ingredients together
in a bowl (steps 3 and 4); do not overbeat or the ricotta will liquefy (step
5). Refrigerate until needed.
cookie cutter (step 6). Working with one disk at a time, spoon
a dollop of the filling over each disk (step 7); fold in half to enclose, forming
a half-moon, and seal the edges with your fingers to prevent the filling from
leaking out. Crimp the edges with a fork (step 8). Arrange on a lightly floured
tray in a single layer. To fry, heat the oil until it registers 350° on a candy
thermometer. Fry a few half-moons at a time until golden on both sides, about
1 minute per side (step 9). Remove with a slotted spoon to a platter lined with
paper towels and blot dry. Continue with the remaining half-moons.
To serve, combine the confectioner's sugar and cinnamon and
dust over the fritters (step 10). Serve hot, warm, or at room temperature. Makes
about 30 half-moons.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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