Savory Spinach Ricotta Fritters from Brownie points Blog

I found this recipe from Brownie points Blog. It makes me crazy to look at the picture below. Dying to have one.

This recipe is an approximation on how to recreate my lasagna inspired fritters. The consistency of the dough is very similar to biscuit dough, a good texture to aim for when making these fried goodies.In a pan over medium heat, crisp up one strip of bacon, cubed into tiny pieces. When crispy, remove with a slotted spoon to a paper bag or another absorbant surface to drain. Cook two handfull

s of raw spinach in the microwave till limp. Allow to cool slightly and squeeze out as much of the water from the cooked spinach as possible. Place the dried cooked spinach to a mixing bowl. Add the bacon bits, one egg, a pinch of salt, about 1 oz of grated parmesan and 1/2 cup of ricotta. Mix thoroughly. Add 1/3 cup of flour and mix the flour in only until just barely combined. The dough should be very thick, similar to a biscuit dough. Place the dough in the refigerator for 15 minutes. Preheat the oven to 375F.

Heat approximately 1 cup of vegetable oil in a high walled pan for pan frying the fritters. Through experimentation I found that cooking the fritters at a slightly lower temperature (275F with fritters already cooking in it) gave them time for the insides to cook with out overly browning the outer layer. Since these are to be cooked all the way through, as opposed to just cooking an outer layer, thorough cooking time is desired to prevent a too wet inside to your fritters.

Using a small scoop that dispenses about 1 Tbs, scoop rounds of batter into your oil. The oil should just barely sizzle around the dough. Using a dry fork, flip the fritters over so that they achieve an even golden coloring all the way around. My best batches of fritter took approximatley 10 minutes in the oil to reach golden brown. Scoop out the golden fritters, draining briefly and then popping on a baking sheet in the hot oven. Continue cooking your dough in this manner adding the finished fritters to the baking sheet in the oven. The oven cooking seems to drive off more of the cooking oil from the product, and ensures that the insides get heated to completion.

Remove the fritters from the oven and sprinkle with salt and enjoy.