LEMON-RICOTTA FRITTERS WITH LEMON CURD

Lemon-Ricotta Fritters with Lemon Curd image

Provided by @MakeItYours

Number Of Ingredients 17

8 large egg yolks
1 cup granulated sugar
2 teaspoons finely grated lemon zest
1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons)
1/4 teaspoon coarse salt
4 ounces (1/2 cup) cold unsalted butter, cut into small pieces
4 cups vegetable oil, for deep-frying
1/2 cup all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon coarse salt
4 large eggs
1/4 cup granulated sugar
1 pound ricotta cheese, drained
2 tablespoons finely grated lemon zest
1/2 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

Make the curd: Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes. Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour (or up to 3 days).
Make the fritters: Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl.
Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth.
Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners' sugar. Transfer curd to a serving bowl, and serve with fritters.