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- Saint Joseph's Fritters filled with sweet ricotta
- La Cucina Siciliana Giangivecchio
- 1 Cup (225 ml) water
- 1/4 tsp (1 ml) salt
- 1/4 Cup (60 ml) Lard or sweet butter
- 2 Cups (475 ml) all purpose flour
- 6 Large eggs
- 1 tsp (5 ml) baking powder
- 1 Tbs (15 ml). Rum
- Sunflower or Vegetable oil for frying
- 2 Cups (475 ml) Creme de Ricotta (see below)
- Granulated sugar
- Cinnamon (optional)
- Honey (optional)
- Creme De Ricotta:
- 4 Cups (950 ml) of whole milk Ricotta (drained in collander lined with cheese cloth for 2 days)
- 1 Cup (225 ml) sugar
- 1 tsp (5 ml) pure vanilla extract
- Prepare Creme de Ricotta by adding the sugar to the well drained Ricotta.
- Whisk to incorporate.
- Stand for 8 hours.
- Press Ricotta through a fine sieve with a rubber spatula or glass jar. DO NOT PROCESS IN BLENDER OR PROCESSOR OR YOU WILL HAVE GLUE.
- Incorporate the vanilla.
- Cover and refrigerate overnight.
- Prepare the fritter by bringing to a boil the water salt and lard.
- Add the flour all at once and stir vigorously.
- Remove from heat.
- Form into a ball by stirring and let cool for 5 minutes.
- Beat the eggs in one at a time (difficult) until incorporated.
- Add the rum and mix (should be smooth and sticky).
- Stir in the baking powder.
- Heat 3 inches of oil in frying pan to hot but not smoking.
- Push rounded tbspfulls into the oil.
- Cook 6 at a time because they triple in size.
- Cook and turn 4 minutes till they burst slightly.
- Cook and turn a few seconds more to cook the exposed interior.
- When golden brown put on paper towels to drain.
- Repeat frying procedure for the rest of the batch.
- When slightly cool make slit in the side of each.
- Spoon a little Creme de Ricotta in each.
- Sprinkle with granulated sugar or cinnamon sugar.
- Can also be dipped in honey before eating.
- Served traditionally on March 19 Saint Joseph's Day.
Attention to the Creme de Ricotta recipe is important to have the correct
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