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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.

Source: Martha Stewart Living, May 2008
Servings

Ingredients

For the Curd

For the Fritters

Directions

Cook's Notes

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

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46
  • 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.
    Reply
  • 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.
    Reply
  • Momof2nfl
    7 MAR, 2009
    i found cake flour at my local super target
    Reply
  • ttwtwtwtpk
    15 OCT, 2008
    where can i fnd the cake flour??
    Reply
  • 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.
    Reply

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