Cajun and Creole Recipes
Sweet and Savory Mardi Gras Ricotta Fritters
Yield: 6 to 8 servings
Ingredients
Base
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 (15 ounce) container Wisconsin ricotta cheese
- 4 eggs
Sweet Fritters
- 1/2 cup powdered sugar, + additional to serve
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 teaspoon cinnamon
Savory Fritters
- 1/4 cup (about 2 ounces) grated Wisconsin Parmesan cheese, + additional to serve
- 1 andouille sausage, chopped
- 1/4 pound shelled cooked shrimp, thawed
- 1/4 teaspoon red pepper flakes
- 1/4 cup corn meal
- 1/2 teaspoon Hungarian paprika
- 1/4 teaspoon black pepper
- Vegetable oil, to deep fry
Tomato Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, sliced
- 1 (28 ounce) can whole tomatoes
- 1 roasted red bell pepper, chopped
- 1 roasted jalapeño, chopped
- 1/4 cup fresh basil, chopped
Instructions
Sweet Fritters
- In large bowl, stir together all ingredients for base. Divide mixture evenly between two medium bowls.
- Add powdered sugar, vanilla, orange zest and cinnamon to one bowl. Stir until combined.
- In other bowl, stir in Parmesan, sausage, shrimp, red pepper flakes, corn meal, paprika and black pepper.
- Pour oil into large Dutch oven to depth of 3 inches and heat to 350 degrees F.
- Working in batches, fry sweet fritters first. Scoop tablespoonful from dough and drop into oil; fry for 3 to 5 minutes or until deeply golden and cooked through, turning when necessary. Transfer to paper towel-lined baking sheet.
- Sprinkle generously with powdered sugar.
Savory Fritters
- Repeat frying process with savory fritters.
- Transfer to paper towel lined baking sheet, sprinkling with Parmesan.
Tomato Sauce
- Warm olive oil in saucepan over medium heat. Add garlic. Cook for several minutes, until fragrant.
- Add remaining ingredients.
- Purée in blender or with immersion blender.
- Serve as dipping sauce for savory fritters.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin