Well, it seems that the doughnut craze rages on this summer as Edible Canada reinvents it’s yearly take-out window to this season’s “Little Duckers” – gourmet doughnut holes deep-fryed in duck fat. Yum!!! Singular bites of goodness that pack a serious flavour punch! In keeping with our mediterranean theme this month we thought we’d end it with our own delectable and decadent morsels made extra extravagant with fresh ricotta cheese and a seasonal cherry compote – the perfect partner to their gooey deep Valrhona chocolate centres. They’re a bit finicky to assemble, but worth the effort, and your friends and family will LOVE you for it! Remember to watch your oil temperature because if it’s too hot the fritters can brown outside before they cook all the way through. The key is a little batter to a lot of chocolate.
- 1 lb ricotta cheese
- 4 eggs, saparated
- 1 cup flour
- 1 Tbsp. baking powder
- 2 pinches salt
- 2 tsp. sugar
- oil for deep frying
- 1/4 lbs. Valrhona chocolate cut into 1/2″ chunks
- icing sugar for dusting
- 1 recipe Cherry Compote
Whisk the cheese and the egg yolks together in a bowl. Sift the flour with the baking powder and one pinch of salt and then whisk into the egg yolk/ricotta mixture. Beat the egg whites separately in a mixer with a pinch of salt until soft peaks form. Beat in the sugar until just blended – do NOT over beat. Very gently fold in the egg whites into the flour/ricotta mixture.
Heat 3″ of oil in a pot to 350 F. Using a tablespoon, scoop up a spoonful of batter. Place a chunk of chocolate into the batter and, with damp fingers, pull the batter up and around the chocolate chunk and pinch to close. Be sure that the chocolate is fully sealed! Using another spoon, scoop the fritter off of its spoon into the prepared oil. (This will become really easy after the first few!) Fry for about 2 minutes per side – I find that the fritters tend to turn themselves over when they’re ready, but be on guard just in case: you want them to be a deep golden brown. Drain on paper towels, transfer to a serving platter and dust liberally with icing sugar. Serve with cherry compote.
- 1 1/2 cups orange juice
- 1/2 cup sugar
- 1/2 tsp almond extract
- 2 cups cherries, halved and pitted
In a heavy saucepan, combine all of the ingredients. Bring to a boil and simmer to reduce until the liquid thickens enough to coat the back of a spoon – about 15-20 minutes.
you may enjoy these too:
- Roasted Fennel Soup
- Savoy Cabbage with Pancetta & Honeycrisp Apples
- Pumpkin Crème Brûlée
- Pumpkin Cheesecake
- Pears Poached in Chianti with Chocolate Ganache