So I found this recipe when I was searching for what to do with the leftover ricotta I had bought when I made lasagna.  I had intended to make a double batch of lasagna, however, my homemade GF pasta didn’t turn out that well, my pasta maker didn’t work and I realized then that I did not have a full size rolling pin…..all that to say, I found three recipes to use up the rest.  This is one of them.  I had to convert it to GF, but it was a total success and relatively quick and easy.  The longest part was letting the oil heat up, you will need a thermometer for this.

When my kids were eating these they kept calling them doughnuts.  I said they are fritters.  They wanted to know what the difference is…..I wasn’t sure.  So, I did a bit of research.  Doughnuts and fritters are both fried dough, and typically the difference is fritters have meat, fruit or seafood add to the batter before frying.  These do not have any of those, so I’m not sure why they are called fritters, but they are.  Either way you will thank me when you make them  and feel free to make them “authentic” by adding meat, fruit or seafood of choice.  You’ll probably want to omit the powdered sugar dusting if making a meat fritter.

Gluten Free Ricotta Fritters

Makes about 3 dozen

Bowl of batter, spider for removing fritters from oil, scoop and powdered sugar shaker.

Oil for frying – I used peanut oil in a cast iron dutch oven, you need it to be about 3-4 inches deep.

3/4 cup Gluten Free Healthy Flour Blend
1/4 teaspoon xanthan IF not in your blend
1/4 teaspoon salt
1 Tablespoon baking powder

1 cup whole milk ricotta
2 eggs, beaten
3 Tablespoons sugar
2 teaspoons vanilla extract

Powdered sugar for dusting

Heat oil in deep fryer or large heavy pan to 370°

In a large bowl whisk together ricotta, eggs, sugar and vanilla until smooth.  Once smooth add the flour, salt and baking powder continue whisking until it is all incorporated and smooth.

Once your oil reaches the right temperature work in batches to fry the fritters.  I used the small Pampered chef scoop, it’s about 1 Tablespoon.  I was able to fry about 18 at a time.  They will turn themselves as they fry, but you might want to move them around a bit for even browning.  Fry them until they are a deep golden brown, maybe 3-4 minutes.  Use slotted spoon to remove from oil and place on rack or paper towel lined plate.  Let them cool slightly and dust with powdered sugar.  They are amazing warm and still great once they are cooled completely.

I think that you could totally fill these with  custard, jam or cream filling.  I will have to try that.  If you try making these with or without the additions come back and leave a comment letting me know how it turned out.


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