lemon and ginger fritters
frittelle al limone e zenzero
TOTAL TIME: 45 minutes
MAKES: makes about 50 fritters
- 5 ounces fresh ginger root, peeled
- 1 lemon
- 1 1/4 cups water
- 3 tablespoons unsalted butter
- 2 tablespoons plus 2 teaspoons sugar
- Fine sea salt
- 2 cups unbleached, all-purpose flour
- 3 large eggs
- 1/2 cup finely chopped candied citron (2 3/4 ounces)
- About 1 quart vegetable oil for frying
- SPECIAL EQUIPMENT: a 6-inch square of cheesecloth, a candy/deep-fry thermometer
Using the large holes of a box grater, coarsely grate ginger. Place in a 6-inch square of cheesecloth and squeeze out juice into a bowl; discard ginger and reserve juice. Finely zest lemon, then squeeze enough juice to make 1 tablespoon plus 1 teaspoon.
In a large saucepan combine water, butter, 2 tablespoons sugar, lemon zest, 1 tablespoon lemon juice and pinch salt. Bring just to a boil, then remove from heat. Whisking, slowly add flour in a thin stream, then stir in ginger juice. Let cool, 10 minutes.
Using a fork, blend eggs 1 at a time into batter, then add remaining teaspoon lemon juice and citron.
Place remaining 2 teaspoons sugar in a large shallow bowl. Line a large plate with paper towels. Heat about 3 inches oil to 375° in a 4- to 5-quart heavy pot over medium-high heat. Drop half-tablespoonfuls batter into oil, about 8 at a time, and fry until puffed and golden, turning once, 1 to 1 1/2 minutes. Using a slotted spoon, transfer fritters to paper towels to drain; immediately roll in sugar. Serve warm.
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