FRITTERS! One of my favorite desserts to make! Everyone always loves the orange tinged fritters and the boozy sauce. This is a great recipe for a dinner because you can make all the components and then fry the dough just before serving. This recipe has been only ever-so-slightly adapted from Ottolenghi’s recipe in Nopi. I want to try making the sauce with different berries...if any of you try it with some other variations, let us know how it turns out!
- 6 tbsp flour
- 1/2 tsp cornstarch
- 3 tbsp sugar
- 1/3 cup cocoa powder
- 3 tbsp unsalted butter
- Sea salt
- 2-1/2 tbsp confectioner’s sugar
- 3/4 cup flour
- 1/2 tsp baking powder
- 1 lb ricotta
- Zest of 2 oranges
- 1 vanilla bean, seeds scraped out
- 2 eggs + 1 egg yolk
- 2 cups sunflower oil
- 1/4 cup sugar
- 1-1/2 lbs blackberries (I have always used frozen for this… make sure they are thawed)
- 6 tbsp gin
Star Anise Sugar
- 2 star anise, finely ground
- 1/3 cup sugar
There are 4 components to this dish….the chocolate soil, the fritters, the sauce, and the sugar. You can make the soil, dough, sauce, and sugar ahead of time and just fry the dough before serving. I have tried to make the fritters earlier in the day, hoping they would reheat well. It did not work!
1. Preheat the oven to 320F. To make the soil, mix the flour, cornstarch, sugar, cocoa powder, and 1/2 tsp of salt together. Then melt the butter and slowly mix in. You will need to mix this with your fingers until its crumbly. Spread out on a parchment line baking sheet and bake for 20 minutes, stirring halfway through. Set aside and let cool.
2. Next make the fritter dough. Sift the sugar, flour, and baking powder into a large mixing bowl. Add in the ricotta, the orange, and the vanilla. In a separate bowl, beat the eggs for about 3 minutes. Then mix the eggs into the ricotta mix. This mix will need to be refrigerated for about 4 hours before you actually fry the dough.
3. To make the sauce, mix 2 tbsp of water with the sugar in a small saucepan and bring to a boil. Once dissolved, set aside. Blend 1 lb of blackberries in a food processors then strain them through a metal sieve to remove the seeds. You can throw away the seeds. Combine the berry puree, the sugar syrup, and gin. Place in the fridge and keep cold until its time to serve.
4. For the star anise sugar, mix the star anise and sugar together. I use a coffee grinder to get it really fine.
5. Just before serving, heat the oven to 425F. Heat the oil in a saucepan. Once hot, use a tablespoon to scoop the dough out of the container and another tablespoon to scrape it into the oil. You can fry about four at a time. Fry for 3 or minutes. Transfers to a paper towel lined dish. Continue frying the rest of the dough in batches of four. When done frying all the dough, transfer the balls to a parchment lined baking sheet and cook for 8 minutes. When they come out of the oven, immediately roll them in the star anise sugar.
6. Divide the sauce across 6 dishes. Place the hot fritters in the sauce along with a little bit of the chocolate soil and the blackberries. Enjoy!