Italian Fritters
By: Barnaby Dorfman
Published: Tuesday, December 1, 2009 - 2:03am

Ingredients




1/4 cup flour
2 tablespoons sugar
1/4 pound fresh Ricotta
2 eggs, beaten
1/2 cup shredded Mozzarella
Rind of 1/2 lemon, grated

3 tablespoons brandy
Salt

Preparation

1 Stir and mix well together in the order given and let stand 1 hour or more to thicken the batter so it will hold its shape while cooking. 2 Shape batter like walnuts and hold one at a time in the bowl of a long-handled spoon dipped for 10 seconds in boiling hot oil. Fritter the "walnuts" so, and serve at once with powdered sugar. 3 To make fascinating cheese croquettes, mix several contrasting cheeses in this batter.

About


This recipe is from Bob Brown's "Complete Book of Cheese," which can be found in the Project Gutenberg database.