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Crespelle di Ricotta (Ricotta fritters)

For the Filling.
  • 1 1/2 lbs. of fresh ricotta
  • 3/4 lb. of sugar
  • 2 tablespoons chocolate chips
  • 2 tablespoons candied diced fruits
  • 3 drops of vanilla extract
  • zest of 3/4 orange
  • sugar powder for garnish.

For the Dough

  • 2 1/2 Lbs of flour
  • 2 oz. yeast
  • 4 tablespoons of olive oil
  • 1 teaspoon of sugar
  • pinch of salt

Or just buy 2 1/2 lbs of bread dough at your local Italian bakery

Combine the ricotta (make sure is well drained), sugar, chocolate chips, candied fruits, vanilla extract and orange zest. If the mixture is too watery add some sponge cake or biscuits crumbled to absorb some of the moisture.

Take a piece of the round dough flatten it with a rolling pin, fill with a teaspoon of ricotta cream, moisten the edge, seal and shape like a bread roll. Place filled Crespelle on top of a clean baking dish lightly dusted with flour, cover and let it rest in a warm place for about 1 hour.

To fry the Crespelle use your favorite oil. We suggest vegetable or olive oil. Use a deep fryer or a large frying pan.

Frying with a sauté pan, cover the bottom of it with 2 inches of oil and fry over a medium heat.

Heat oil at 350 degrees or until it is very hot, but just before it reaches the smoking point.

Very slowly lower the Crespelle into the hot oil, only a few at a time, turning them to fry on both sides until golden brown.

Using a slotted spatula, remove from oil and dry on paper towels.

The ricotta Crespelle are served dusted with sugar powder.

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