Ricotta Fritters with Fresh Tomato Jam
Gather these ingredients
Ricotta Fritters
- 2 cups of ricotta
- 2 eggs
- ¼ cup cake flour
- 2 tsp. baking powder
- Pinch salt
- 1 tsp. sage chopped
- Canola oil to fry/fill the pan 1 inch deep
- 1 cup fresh breadcrumbs
- Pecorino Romano for garnish
Tomato Jam
- 8 Roma tomatoes cored and quartered
- ½ cup Demerara sugar
- ¼ cup sherry vinegar
- 1 Tbsp. thyme chopped
- Salt to taste
- Pepper to taste
Instructions
Make the fritters
- Mix the cheese and eggs in a bowl until smooth.
- Fold in sage, flour, and baking powder; let rest in refrigerator for 20 minutes.
- Using a 1-oz. scoop, scoop the batter and roll gently in breadcrumbs.
- Fry at 350, moving gently to brown on all sides. Drain on paper towels.
- Dust with pecorino, serve with Tomato Jam, enjoy.
Make the jam
- In a stainless-steel saucepan, add all ingredients except salt.
- Cook on medium heat for 45 minutes.
- As the jam reduces, lower the heat.
- Purée the mixture and adjust seasoning. Serve warm with fritters.
