Ricotta Fritters with Strawberry Syrup

Foodstuff 1 Minute

Ricotta Fritters with Strawberry Syrup

This recipe is Estonian and it involves ricotta or cottage cheese. In Bulgaria we call these “bukhti” and they are what grandma usually makes for you for breakfast. There is a more “bready” version of these (with more flour) and then there is this one – which is extraordinarily puffy, lightly creamy and soft. They are usually eaten with powered sugar and jams, but some folks eat them with feta. I am having them this morning with some mocha espresso with a scoop of scorched marshmallow cream. Because.

Here is the recipe:

250g of curd cheese or ricotta

2 medium eggs

1/4 tsp salt

1/2 tsp baking soda

100g all-purpose flour

rapeseed oil for frying

icing sugar or powdered sugar to top off

Use a wooden spoon, mix the cheese and eggs until combined. Mix the flour, salt and baking soda separately. Fold into the cheese/egg mixture.

Heat about 3-4 cm of oil in small saucepan until hot.

Take two teaspoons – one to take a spoonful of the dough, the other to push the dough into the hot oil. (Teaspoons rather than tablespoons make smaller fritters which avoids undercooked dough inside).

Fry for about 2 minutes until golden brown, then use a slotted spoon, flip the dough over (although sometimes it flips on its own! Estonian magic…)

Remove from the oil and place on paper towel to drain the extra oil. Sprinkle with powdered sugar and eat warm (not too hot) or lukewarm.

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