I got a new camera, a dSLR. Yes, I know it’s quite exciting. I have been a nag (even nag would be an understatement) to my husband about this for several months. I would intentionally show him blurry photos with my point and shoot just to show him the inadequacies with it. So, on my birthday last month he took me to Best Buy, probably just to shut me up for a little while. I must admit, I love my camera, but I’m back to yapping about something else now. *hehehe*
The point and shoot was the birthday gift I got from my husband over 4 years ago. When I opened the box, I was expecting something totally fab and girly but instead it was a Canon Powershot camera. At that point our relationship was in its early stages and still blossoming, so I was nice about and said I loved it, I mean I loved it in a way but for my birthday, not so much. You see, I’m a girly girl. Give me bags, shoes, accessories and I will be in love with you. But looking back now I appreciate my husband’s gesture immensely. At that point he was a graduate student working in a lab and he did go out of his way with the camera. Don’t worry, no need to feel bad for him, I used that point and shoot to its full capacity *even* after drowning it in the ocean a few times and resuscitating it many times. Needless to say, I feel a little guilty now that I am not using it much anymore.
I spent 2 weeks taking pictures with my new dSLR of random things, like a vase of flowers, or a mirror hanging in my living room, or my lunch. Then one day, I decided to go to my fridge and make something. What I had no idea. One way or another I ended up making ricotta fritters and began shooting away, making myself more comfortable with all the functions on the new camera. I’m glad I ended up make these on a whim because they were delightful and so very easy. They tasted like mini airy doughnuts and though I can’t say I eat doughnuts often, (haven’t since childhood). But they are a staple and my husband requested I make them again and they were delicious again-all warm and comforting. They make you feel all warm, they way only cinnamon-y goodness can. These have been added my frequently-made dessert list. Just talking about them is making me want to make some now!
Sweet Cinnamon and Almond Ricotta Fritters
inspired by Gale Gand
Makes about 12
canola oil, for frying
1 egg, beaten
2 tablespoons sugar
1/2 cup fresh ricotta cheese
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon powder
1/2 cup ground almonds (ground in a spice grinder is fine)
1 tablespoon unbleached all-purpose flour
1 teaspoon baking powder
small pinch fleur de sel or any fine sea salt
confectioners’ sugar, for dusting
fruit preserves, for dipping (or anything you prefer: caramel, chocolate ganache, melted white chocolate, nutella)
Have a frying pan ready on medium heat and add about 1/2 inch of oil to the pan and allow the oil to heat to about 350-375 degrees.
Mix the egg with the sugar, vanilla extract, ricotta cheese, and cinnamon together using a rubber spatula until combined.
Next, add in the ground almonds, flour, and baking powder until mixed into the egg and ricotta mixture.
Take teaspoon-fulls and drop the batter into the oil and cook until golden brown on all sides, about 3-5 minutes. Drain excess oil from the fritters and allow to dry on a rack lined with paper towels. Serve warm with preserves (or any of the other choices specified above) and dust with confectioners’ sugar.
*you can deep-fry these in oil at 375 degrees, but I didn’t find it necessary.