Honey Ricotta Bourbon Fritter with Dried Fig & Pear Bourbon Sauce

March 5th, 2012 § 0 comments § permalink

Makes about 25 fritters


1 pound fresh ricotta, drained
3 eggs, beaten
1 teaspoon vanilla
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons Buffalo Trace Bourbon
Oil for frying
Dried Fig & Pear Compote (recipe follows)


In a large bowl whisk together the ricotta, eggs, vanilla, sugar, baking powder, flour and bourbon until combined. Refrigerate the batter for one hour. Heat the oil in a large saucepan or fry pan to 375°F making sure that there is at least 2 inches of oil in the pan. Remove batter and using a large spoon, shape dough into fritter size dollops and drop into hot oil. Fry until sides are both golden brown, about 3-4 minutes for each side.  Remove and drain on paper towels. Cool and serve with Dried Fig & Pear Compote and a few drops of *Hemispherical Fig Bitters on top.

Dried Fig & Pear Sauce
Makes 2 cups


1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine

½ cup turbinado sugar

1 cup water
¼ cup *Buffalo Trace Bourbon
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
Hemispherical Black Mission Fig Bitters


Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick.  Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

Garden Tomato Clam Fritters with Lemon Aioli

August 10th, 2011 § 0 comments § permalink

Makes about 30 fritters


1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
2 cups clams, chopped (canned)
1 egg
¼ cup milk
½ cup tomatoes, chopped fine
2 tablespoons tomato puree
¼ cup red onion, chopped fine
Oil for frying
Lemon Aioli (recipe follows)
Lemon wedges for garnish


In a large bowl sift together the flour, baking powder, salt, pepper, lemon zest and parsley. Drain the clams and set aside. In another medium bowl whisk together the egg, milk, tomatoes, tomato puree and red onions. Add the clams and mix well. Little by little add the dry ingredients into to the wet until a thick batter is produced. In a medium fry pan with oil of about 3 inches, heat to about 360 ° F. When oil it hot drop by spoonfuls into the hot oil and fry for about 2-3 minutes or until golden brown, flipping a few times. Drain on paper towels and serve with lemon wedges and lemon aioli.

Lemon Aioli
Makes 1 cup


1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt


In a blender or food processor, place egg, zest and juice and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Where Am I?

You are currently browsing entries tagged with fritter at Recipes.