Lemon fritters with ricotta and blackberry sauce
A wonderful morning is guaranteed to you with this recipe! Fluffy tender fritters with lemon flavour are delightful as such. If combined with blackberry sauce they are ideal!
- Flour – 1.5 glass;
- Sugar – 4 tbsp;
- Baking powder – 2 tea spoons;
- Lemon juice – ½ glass;
- Lemon zest – 1 tbsp;
- Ricotta – 250 g;
- Eggs – 2 pc;
- Oil – 1 tbsp;
- Salt – a pinch.
- Frozen or fresh blackberries – 300 g;
- Sugar – 2 tbsp;
- Lemon juice – 2 tbsp;
- Corn starch – 1 full tea spoon.
First, let’s prepare sauce. Put frozen or fresh blackberries into a small saucepan, add sugar and pun on low heat under the cover. Mix up after 3-4 minutes and heat over until bubbles.
Meanwhile, dilute the starch in lemon juice.
When blackberries start bubbling, add starch, wait until boiling again and cook for 5 minutes to get the sauce thick. After that switch off and leave to cool down.
Stir up sieved flour with baking powder, sugar and salt in a bowl.
Put ricotta, eggs, lemon juice, lemon zest and oil in the other bowl. Stir up.
Add ricotta mix into the flour mix.
Stir up until the flat mass.
You may fry these fritters on a fry frying pan. I preferred more “Russian” variant and added a drop of oil. So, heat the frying pan over (with oil or without) and put a table spoon of the dough on. As soon as the top starts bubbling, you may turn it over.
Fry for another couple of minutes on the other side. The heat is average.
Serve with blackberry sauce. Try to avoid scuffling.