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Ricotta Fritters with Maple Syrup

Scott Phillips

Yield: Yields about 12 fritters

I never really considered deep-frying as a dessert shortcut until I had some ricotta fritters at a wonderful Italian restaurant in New York City. But when I thought about how quick the batter must be to make, and how cooking only took a few minutes, I had to try them at home. Here I pour a little maple syrup on dessert plates and set the hot fritters on top, although you could simply sweeten them with confectioners’ sugar or dip them in honey instead.

This recipe is excerpted from Dessert Express.


  • vegetable oil for frying
  • 1 large egg
  • 3 Tbs. granulated sugar
  • 1/2 cup whole-milk ricotta
  • 1/2 tsp. vanilla extract
  • 1/3 cup unbleached all-purpose flour
  • Pinch of salt
  • 1/2 cup pure maple syrup
  • confectioners’ sugar for dusting


  • Heat 2 inches of vegetable oil in a large saucepan over medium-high heat. Line a baking sheet with paper towels.

    Whisk the egg, sugar, ricotta, and vanilla in a medium bowl. Whisk in the flour and salt.

    Carefully drop 6 individual tablespoonfuls of batter into the hot oil (test the oil by dropping a little bit of batter into it; it should bubble up—if it doesn’t, let the oil heat some more). Fry, turning once, until the fritters are golden brown on both sides, 2 to 3 minutes total. Use a slotted spoon to transfer the fritters to the baking sheet to drain. Repeat with the remaining batter.

    Drizzle 2 Tbs. maple syrup on each of 4 dessert plates. Dust the fritters heavily with confectioners’ sugar, arrange them on top of the maple syrup, and serve immediately.


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