Ricotta Fritters Recipe

Prepare batter

In a large bowl, whisk the ricotta to loosen and remove lumps. Add the granulated sugar, eggs, vanilla extract, lemon zest and fine salt. Whisk until smooth and homogeneous. Stir in the flour until just combined — the batter should be thick but scoopable. If too loose, add up to 1 additional tablespoon flour.

Rest

Cover the bowl and refrigerate the batter for 20–30 minutes to firm slightly; this helps maintain shape during frying.

Heat oil

Pour vegetable oil into a wide, heavy-bottomed skillet or saucepan to a depth of about 1 1/2 inches (use about 3/4 to 1 cup depending on pan). Heat over medium until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns within ~30 seconds.

Fry fritters

Using two spoons or a small ice-cream scoop (about 1 1/2 tablespoon portion), gently drop portions of batter into the hot oil, taking care not to overcrowd the pan (fry in batches). Fry 2–3 minutes per side, turning once with a slotted spoon, until golden brown and cooked through. Transfer to a paper-towel–lined tray to drain. Keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.

Make praline base

In a small heavy saucepan, combine granulated sugar and water over medium heat. Swirl pan occasionally (do not stir) until sugar dissolves and turns an amber caramel (watch closely to avoid burning). Remove from heat and quickly stir in the finely chopped toasted hazelnuts to form a praline paste.

Warm dairy and temper yolks

In a separate small saucepan, warm the milk and heavy cream until it just begins to steam (do not boil). In a medium bowl, whisk the egg yolks. Slowly drizzle about 2 tablespoons of the hot cream into the yolks, whisking constantly to temper. Then steadily whisk the tempered yolks back into the remaining hot cream in the saucepan.

Cook custard

Return the saucepan to low-medium heat and cook, stirring constantly with a heatproof spatula, until the custard thickens enough to coat the back of the spatula (about 3–5 minutes; reach approximately 170–175°F / 77–80°C). Do not boil.

Finish crèmeux

Remove custard from heat and whisk in the praline paste until fully incorporated. Whisk in the cold cubed butter one piece at a time until glossy and smooth. Add a pinch of fine salt and strain the crèmeux through a fine-mesh sieve into a bowl. Cover surface with plastic wrap and chill until cool, at least 1 hour. The consistency should be spoonable but thick.

Infuse honey

Combine honey, shredded edible rose petals (if using), and 1 teaspoon water in a small bowl. Stir and let sit at room temperature for 10–15 minutes to allow petals to perfume the honey. If you prefer a thinner drizzle, gently warm the honey in the microwave for 10–15 seconds and stir.

Make crisp mixture

In a food processor, pulse the freeze-dried raspberries until they are a fine powder with small flecks. Transfer to a bowl and stir in powdered sugar.

Bind and shape

Lightly whisk the egg white until frothy (do not overbeat). Sprinkle the raspberry-powder mixture with the egg white gradually, stirring until you achieve a slightly sticky, clumping texture that can be spread thinly. If too dry, add a few drops of water; if too wet, add extra powdered freeze-dried raspberry.

Bake crisps

Preheat oven to 250°F (120°C). Line a baking sheet with parchment. On the sheet, spread the raspberry mixture very thinly into small oval or circular shapes (about 2–3 inches wide) dusted lightly with the 1 tsp flour to prevent sticking. Bake 10–15 minutes until dried but still slightly brittle. Allow to cool completely; they will crisp further off heat. Handle gently as they are delicate.

Plate

Place 3 ricotta fritters on each plate. Spoon 2–3 tablespoons of chilled praline crèmeux alongside or in a quenelle shape. Drizzle 1 teaspoon petal honey over the fritters and a light streak on the plate.

Add crisps and garnish

Lean 2 raspberry crisps against the fritters for height and crunch. Dust the entire plate lightly with powdered sugar (about 1 teaspoon each plate). Garnish with 2 micro basil or mint leaves per plate if desired.

Serve

Serve immediately so fritters remain warm and crisp contrasted with cool crèmeux and crisp textures.