MAPLE-RICOTTA FRITTERS MAKES ABOUT 30 FRITTERS
Growing up, my hermit parents barely took us anywhere. We never even went to Disneyland, even though we lived an hour away. But once a year, one of them would begrudgingly take us to the local fair, and these fritters were inspired by the funnel cakes I used to see, smell, and very occasionally get to taste at the Conejo Valley Days. Maple sugar is becoming increasingly more common and can be found at grocery stores like Whole Foods, Sprouts, Trader Joe’s, and other specialty food stores or online.
1/3 cup (42 grams) fine-ground cornmeal
In a small bowl, whisk together the cornmeal, cake flour, baking powder, and salt. Set aside.
1/2 cup (57 grams) very fine cake flour
In a large bowl, beat together the ricotta, maple sugar, lemon zest, and vanilla. Add the egg to the ricotta mixture and whisk until thoroughly combined. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. (If not frying right away, keep your wet and dry ingredients separate until just before cooking.)
2 teaspoons baking powder 1/2 teaspoon kosher salt 3/4 cup plus 3 tablespoons (227 grams) whole-milk ricotta cheese 1/2 cup plus 11/2 tablespoons (80 grams) maple sugar 2 tablespoons freshly grated lemon zest (from about 2 large lemons) 1 teaspoon vanilla extract 1 large egg, at room temperature Grapeseed oil for frying Powdered sugar for dusting Maple Butter for serving (recipe follows) SPECIAL EQUIPMENT Deep-frying thermometer MAKES ABOUT 1 CUP 6 tablespoons unsalted butter, at room temperature 1/2 cup maple syrup 1/2 teaspoon kosher salt
Pour grapeseed oil into a large heavy saucepan to a depth of 2 inches and warm over high heat to 375°F on a deep-frying thermometer. Working in batches to avoid crowding the pan, carefully drop small scoops (about 2 teaspoons each) of batter into the hot oil. When the fritters are golden brown on one side— about 1 ½ minutes—using a slotted spoon, flip and continue cooking until golden brown on the other side, about 1 minute longer. Using the spoon or a skimmer, transfer to paper towels to drain. Repeat with the remaining batter. Dust the fritters with powdered sugar and serve warm with the maple butter alongside for dipping.
MAPLE BUTTER Combine all of the ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until well-blended and airy, 10 to 15 minutes. Serve at room temperature, or cover and refrigerate for up to 2 weeks. Bring to room temperature and rewhip briefly before serving.