Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fritters
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 C. ladyfinger crumbs
1 C. Ricotta cheese
2 Large eggs -- separated
1 Tbsp. sugar
1 Tsp. grated orange zest (colored part of peel)
1 Pinch ground nutmeg
Raspberry Sauce
vegetable oil for deep frying
Beat 1 1/2 cups ladyfinger crumbs, Ricotta, egg yolks,
sugar, orange zest and nutmeg in medium mixer bowl until
blended. Refrigerate covered at least one hour. While batter
is resting make Raspberry Sauce. Heat 3 inches oil in 4 quart
heavy non-enamel saucepan over medium heat to 325 degrees deep-fry
thermometer. Using about 1/3 cup batter for each fritter,
shape cheese mixture into eight 1 1/2-inch long ovals. Lightly
beat egg whites in shallow bowl just until frothy. Dip ovals
in egg white to coat all sides; let excess drip back into
bowl. Roll ovals in remaining 3/4 cup ladyfinger crumbs, then
place slightly apart on wire rack to allow coating to set. Add
half the fritters to the oil and fry, stirring gently, until
deep golden brown on all sides, 2 minutes. Remove with skimmer
or slotted spoon and drain on paper towels. Repeat with
remaining fritters. Serve warm with Raspberry Sauce.
