New This Month

Lemon-Ricotta Fritters with Lemon Curd


The batter for these cloudlike fritters is flecked with lemon zest for a flavor that's subtle rather than sharp. A side of cool, satiny lemon curd for dipping reinforces the citrus theme -- and almost upstages the main event.

  • Servings: 8

Source: Martha Stewart Living, May 2008


For the Curd

  • 8 large egg yolks
  • 1 cup granulated sugar
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons)
  • 1/4 teaspoon coarse salt
  • 4 ounces (1/2 cup) cold unsalted butter, cut into small pieces

For the Fritters

  • 4 cups vegetable oil, for deep-frying
  • 1/2 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1 pound ricotta cheese, drained
  • 2 tablespoons finely grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting


  1. Make the curd: Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes. Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour (or up to 3 days).

  2. Make the fritters: Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl.

  3. Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth.

  4. Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners' sugar. Transfer curd to a serving bowl, and serve with fritters.

Cook's Notes

Do not crowd the pan; cook only a few fritters at a time. They taste best when served immediately after frying.

Reviews Add a comment

  • EileenNicholson
    15 APR, 2013
    I made these for dessert one night and wow is all I have to say! They are delicious and I will certainly be making these again.
  • arabela
    12 FEB, 2011
    if you can't find cake flour, you can substitute it with 'homemade' cake flour. One cup of cake flour is equal to 1cup minus 2 tbsp of white flour, mixed with 2 tbsp of cornstarch.
  • Momof2nfl
    7 MAR, 2009
    i found cake flour at my local super target
  • ttwtwtwtpk
    15 OCT, 2008
    where can i fnd the cake flour??
  • ajmichel
    21 APR, 2008
    Made these fritters for guests as a finger food before Sunday brunch. Can't even describe the reaction they got. Easily the best thing I've had all year and very easy to make. The ice cream scoop is also a really great way to drop them in the oil because the handle is long enough to keep your hand away from the oil.