It sounds more complicated than it is I promise! The title has an “ohhh you fancy!” kind of reaction but between you and me, these are really easy to make and you’ll definitely be impressing a whole lot of people after you make these. These ricotta donuts are sweet, cheesy and have a super soft, pillow-y texture as you bite in through the crispy exterior. The tangy blackberry sauce is aromatic and smells of rosewater. These will be perfect to serve over the holidays when you get tired of pumpkin pies and Christmas cookies. Your guests won’t know what hit them!
We sat in a quiet corner, over a strong old fashioned cocktail and the sound of jazz in the background, we finally managed to catch up on our weeks. We ate dumplings made from edamame and stir-fried enoki mushrooms over creamed spinach. We ate fresh pasta and whipped feta cheese. The low lighting and music in the background helped to relax our busy brains and we succumbed to the food coma that came after. Until the dessert menu arrived. We gave the proverbial “no no we’re so full!” routine, but I had my eyes on the ricotta fritters. It sounded like heaven – with a cookie crumble and fruit compote – I couldn’t resist.
I will always, ALWAYS opt for the deep fried dough option on the dessert menu. If it’s fried and on the menu, it will most certainly end up on my plate. So these ricotta fritters would be no different! They arrived at the table, perfectly round and hot. Two perfectly fried ricotta fritters, coated in cinnamon sugar and begging to be eaten.
And so here we are. I, of course, had to come home and remake those fritters. But this time, I topped off these cheesy, deep fried donuts with a sweet and tangy blackberry and rose water sauce.
And now THIS is where you say, “Priya, you so fancy!”.
These ricotta fritters are incredibly EASY to make and take only a few ingredients to create, so really, you may think this is a complicated, fancy recipe, but I’m here to tell you that that’s not true! You’re welcome! Gale Gand’s recipe is super easy so of course I had to use her recipe from the Food & Wine site. After combining all the ingredients in less than 5 minutes, I chilled the dough to make it easier to shape and then dropped these beautiful babies into hot oil until they browned (3-4 minutes). The compote took all of 5 minutes to make and then we ate these for breakfast.
And the last few after dinner.
- 1 cup of ricotta cheese
- 3 eggs
- ¼ cup sugar
- 1 tsp vanilla
- 1 ¼ cup flour
- 2 tsp baking powder
- Oil for frying
Blackberry Rosewater Sauce:
- 1 cup blackberries
- ¼ cup sugar
- 2 tbsp water
- 1 tsp rose water
- 1 tbsp lemon juice
- 1 tbsp corn starch
- Icing sugar for dusting
- In a standmixer (or using a handmixer), beat the eggs, sugar and vanilla until combined. Add in the ricotta and mix until smooth. Add in the flour and baking powder and mix until just combined. Place in the fridge for 30 minutes to chill dough slightly.
- Heat 2 inches of oil in the fryer to 375F.
- To make the blackberry sauce, combine the sugar, blackberries and rosewater in a small saucepan and place over medium low heat. Let it heat through for 2-3 minutes until blackberries start to soften and release their juices. Add the lemon juice and corn starch and simmer for another 2-3 minutes. Remove from heat and let it cook before serving.
- To fry the donuts, use an ice cream scoop to form 1 inch dough balls and drop them into the oil. Let it fry for 3-4 minutes until the outside starts to brown. Place on a wire rack to cool slightly.
- To serve, sprinkle icing sugar over donuts and serve with blackberry sauce.