Bartlett Pear Fritter with Sweet Lemon Ricotta
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Credit: Nicholas Farrel, Chef, Sovana Bistro, Kennett Square, Pennsylvania
The National Culinary Review, July/August 2016
Ingredients
3 cups all-purpose flour
1 T. baking powder
Salt and freshly ground white pepper, to taste
1½ cups soda water
6 Bartlett pears, cored, cut in eighths
3 cups ricotta cheese
½ cup lemon marmalade
3 T. honey
Instructions
1. Whisk together flour, baking powder, and salt and pepper in large bowl. Add soda water, whisking until smooth; add more as necessary to achieve desired consistency. Allow batter to rest 1 hour.
2. Dip pears in batter; deep-fry in 375°F oil until golden-brown, about 3 minutes.
3. Combine ricotta with marmalade and honey in small bowl; stir until smooth. Serve as dipping sauce for fritters.
Yield
12 servings
Tags
Dessert, The National Culinary Review
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