“castagnole” di albicocche
TOTAL TIME: 45 minutes
MAKES: 40 fritters
- 1 3/4 cups fresh whole-milk ricotta cheese
- 1/3 pound fresh apricots, cut into 1/8-inch pieces
- 3/4 cup unbleached all-purpose flour
- 1/4 cup apricot liqueur
- 4 large egg yolks
- 2/3 cup confectioners sugar plus more for dusting
- 1 tablespoon fresh lemon juice
- Fine sea salt
About 1 quart vegetable oil for frying
- 1/3 pound fresh apricots, roughly chopped
- 5 tablespoons granulated sugar
2 tablespoons fresh lemon juice
SPECIAL EQUIPMENT: a deep-fry thermometer
FOR FRITTERS: In a small bowl stir together cheese, apricots, flour and liqueur. In a large bowl whisk together egg yolks, confectioners sugar, lemon juice and pinch salt; add ricotta mixture and combine well. Refrigerate batter, covered, until batter stiffens, about 15 minutes. Meanwhile, prepare sauce.
FOR SAUCE: In the bowl of a food processor, combine apricots, granulated sugar and lemon juice; purée until smooth. Set aside sauce.
Heat about 3 inches oil to 375° in a 4- to 5-quart heavy pot over medium-high heat. Working in batches of 8, shape batter into quenelles, each about 1 tablespoonful, and drop into oil. Fry fritters until puffed and deep golden, about 45 seconds.
Using slotted spoon, transfer fritters to paper towels to drain, then transfer to serving plates and dust with confectioners sugar (batter can be returned to refrigerator to chill, if it becomes too loose to work with). Serve fritters warm or at room temperature, with sauce.
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